Eggless Basil-Pesto Radish & Cucumber Salad
This vibrant salad is all about bold, fresh flavors — crisp cucumber rounds and peppery radish slices coated in a loose, herb-forward pesto that comes together in minutes. The homemade basil-parsley sauce skips the pine nuts and cheese you'd find in a classic pesto, keeping things light while still delivering that punchy, garlicky depth. A quick salt-and-rest step draws out excess moisture from the vegetables first, so the pesto clings beautifully to every slice instead of pooling at the bottom of the bowl. Bright lemon juice lifts the whole thing and keeps the sauce a stunning, vivid green. It's the kind of dish that looks like you spent way more effort than you actually did, which makes it perfect for a weeknight dinner or a last-minute gathering spread. Store-bought pesto often contains hidden additives or unexpected ingredients, so blending your own here gives you full control over what goes in. Scatter some torn fresh basil over the top before serving and watch it disappear fast.
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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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