Peanut Free Basil-Pesto Radish & Cucumber Salad
This vibrant salad is a celebration of fresh, garden-forward flavors — crisp cucumber rounds and peppery radish slices coated in a bright, herb-packed pesto that comes together in minutes. The pesto here skips pine nuts entirely, relying instead on fresh basil, parsley, garlic, lemon juice, and good olive oil to build that signature bold, green flavor. That makes it a genuinely worry-free option for anyone navigating nut allergies, since every ingredient is straightforward and easy to verify. The quick salt-and-rest technique draws out excess moisture from the vegetables first, so the pesto clings beautifully rather than turning watery in the bowl. The result is something that looks stunning on a platter — jewel-toned and glossy — but takes almost no effort to pull off. Torn fresh basil scattered over the top adds a finishing touch that makes it feel just a little fancy, whether you're serving it at a weeknight dinner or bringing it to a summer gathering.
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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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