Brazil Nut Free Basil-Pesto Radish & Cucumber Salad
Crisp cucumber rounds and peppery radish slices come together in a salad that feels refreshingly light yet bold enough to steal the show at any table. The real star is the homemade herb pesto — a bright, coarse blend of fresh basil, parsley, garlic, lemon juice, and good olive oil that coats every slice in vivid green flavor. Store-bought pestos can be a minefield, often sneaking in pine nuts or other tree nuts that make label-reading a chore, but this one is blended entirely from scratch so you know exactly what's in the bowl. Salting the vegetables first and letting them rest is a smart little trick that draws out excess moisture, keeping the final dish crisp rather than watery. The pesto comes together quickly in a food processor, making this feel effortless despite how impressive it looks on a platter. A scatter of torn fresh basil over the top adds a finishing touch that's as pretty as it is fragrant. It's the kind of salad that disappears fast — bright, herby, and satisfying without being heavy.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt
For the salad
- 2 medium english cucumbers, thinly sliced into rounds
- 1 bunch radishes (about 10–12), thinly sliced
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Place the cucumber rounds and sliced radishes in a large mixing bowl. Sprinkle with 1/4 tsp salt, toss to coat, and let stand for 10 minutes until the vegetables release some of their liquid.
- 2
While the vegetables rest, combine the basil leaves, parsley, garlic, lemon juice, and sea salt in a food processor. Pulse 8–10 times until the herbs are roughly chopped.
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