Hazelnut Free Basil-Pesto Radish & Cucumber Salad
Bright, herbaceous, and impossibly fresh, this salad brings together crisp cucumber rounds and peppery radish slices in a vibrant homemade pesto that you'll want to put on everything. The pesto itself is built entirely from basil, parsley, garlic, lemon juice, and olive oil — no nuts of any kind, which means it's naturally safe for anyone navigating tree-nut allergies without any substitutions or workarounds required. Store-bought pestos are notoriously tricky territory, often sneaking in pine nuts or processed on shared equipment with hazelnuts, so making your own from scratch is genuinely the smartest move here. A quick salt-and-rest step draws out excess moisture from the vegetables before the pesto goes on, so you get a beautifully coated salad rather than a watery one. The food processor does the heavy lifting, and the whole thing comes together with minimal effort and maximum payoff. Torn fresh basil scattered over the top at the end adds a little extra pop of color and aroma that makes it feel just a bit fancy for how easy it actually is.
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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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