Pecan Free Basil-Pesto Radish & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Pecan Free Basil-Pesto Radish & Cucumber Salad

Crisp cucumber rounds and paper-thin radish slices come together in a salad that's as vibrant to look at as it is to eat. The real star is the homemade herb pesto — a blitz of fresh basil, parsley, garlic, lemon juice, and good olive oil that turns into a loose, bright-green sauce with just enough texture to cling to every slice. Salting the vegetables first and letting them rest draws out excess liquid, so the pesto coats everything evenly instead of getting watered down. Traditional pesto recipes often call for pine nuts or other tree nuts, but this version skips them entirely without sacrificing any of that bold, herby depth. The result is a light, zesty salad that works beautifully as a side dish or a refreshing starter on a warm day. It comes together quickly with just a food processor and a colander, making it an easy win for weeknight cooking or casual entertaining.

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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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