Legume Free Basil-Pesto Radish & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Legume Free Basil-Pesto Radish & Cucumber Salad

Crisp cucumber rounds and peppery radish slices come together in a salad that's as vibrant to look at as it is to eat. The real star is the from-scratch herb pesto — a bright, garlicky blend of fresh basil, parsley, lemon juice, and good olive oil that coats every slice in bold, garden-fresh flavor. Traditional pesto often calls for pine nuts or other tree nuts, but this version skips them entirely and still delivers that lush, aromatic sauce you're after. The brief salt-and-rest step draws out excess moisture from the vegetables, so the pesto clings rather than pools at the bottom of the bowl. It's a smart technique that takes almost no effort and makes a real difference in the final texture. Whether you're serving it alongside grilled fish, spooning it onto a mezze spread, or eating it straight from the bowl, this salad feels a little special without requiring much fuss.

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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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