MSG Free Basil-Pesto Radish & Cucumber Salad
Crisp cucumber rounds and peppery radish slices come together in a vibrant, herb-forward salad that feels as fresh as a farmers' market haul. The real star is the homemade basil pesto — built from scratch with fresh basil, parsley, garlic, lemon juice, and good olive oil — which means you know exactly what's going into every bite. Store-bought pestos and dressings are notorious for sneaking in additives and flavor enhancers, so blending your own in the food processor is a genuinely smart move here. Salting the vegetables first and letting them rest draws out excess moisture, so the pesto clings beautifully rather than pooling at the bottom of the bowl. The result is bright, garlicky, and a little tangy from the lemon — the kind of side dish that disappears fast at any table. It comes together with minimal effort and no cooking required, making it an easy go-to when you want something clean, colorful, and completely made from whole ingredients.
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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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