Lupin 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 with just a handful of fresh ingredients and a food processor. Crisp cucumber rounds and peppery radish slices get a quick salt-rest to draw out excess moisture, which means the pesto clings to every slice instead of pooling at the bottom of the bowl. The sauce itself is a loose, vibrant blend of fresh basil, parsley, garlic, lemon juice, and olive oil — no nuts, no cheese, no fillers — just clean, punchy herb flavor that lets the vegetables shine. That nut-free pesto is actually the quiet hero here, since so many store-bought versions and classic recipes rely on pine nuts or other seeds that can complicate things for people avoiding certain legumes or allergens. Everything in this bowl is exactly what it says it is: fresh produce, good olive oil, and bright citrus. It's the kind of salad you'd bring to a summer gathering and watch disappear before anything else on the table.
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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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