Nitrate & Nitrite Free Basil-Pesto Radish & Cucumber Salad
This vibrant salad is a celebration of fresh, clean ingredients — crisp cucumber rounds and peppery radish slices coated in a bright, herb-forward pesto that you blend yourself from scratch. That homemade element is exactly what makes this dish such a smart choice for anyone avoiding hidden preservatives, since store-bought pestos and dressings are notorious for sneaking in additives you never asked for. Here, every single component is whole and recognizable: fresh basil, parsley, garlic, lemon juice, and good olive oil — nothing more. The quick salt-and-rest technique 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. The result is something that looks and tastes far more impressive than the effort involved — cool, creamy-coated, and punchy with herby brightness. It works equally well as a light lunch, a dinner party starter, or a refreshing side alongside grilled proteins.
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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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