Chestnut Free Basil-Pesto Radish & Cucumber Salad
This bright, herb-forward salad is the kind of dish that looks like it took serious effort but comes together in just a few simple steps. Thin rounds of English cucumber and peppery radish get a quick salt-rest to draw out excess moisture, so the finished salad stays crisp rather than watery. The real star is a blender pesto made entirely from fresh basil, parsley, garlic, lemon juice, and olive oil — no pine nuts, no cheese, and absolutely no tree nuts of any kind, which makes it a genuinely clean option for anyone navigating nut-related restrictions. Store-bought pesto can be a minefield of unexpected add-ins, so blending your own in the food processor gives you full control over every ingredient. The result is a loose, vibrantly green sauce that clings to every vegetable slice and delivers a punchy, citrusy herb flavor in each bite. Scattered torn basil on top adds a fresh finishing touch that makes the whole platter look effortlessly beautiful. It's the kind of salad that disappears fast at a summer table — or makes a seriously satisfying lunch straight from the bowl.
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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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