Pork Free Basil-Pesto Radish & Cucumber Salad
This vibrant salad is a celebration of fresh, garden-forward flavors — crisp cucumber rounds and peppery radish slices brought together by a bright, herb-packed pesto that you blitz up in minutes. The homemade basil-parsley pesto is built entirely from plants and olive oil, so there's nothing to second-guess when it comes to keeping things pork free. A quick salt-and-rest step draws out excess moisture from the vegetables first, which means the pesto clings to every slice instead of pooling at the bottom of the bowl. The lemon juice keeps the sauce lively and a little tangy, balancing the richness of the extra-virgin olive oil beautifully. It comes together with just a food processor and a colander — no stove, no fuss — making it an ideal choice for warm days when you want something impressive without much effort. Scatter a handful of torn fresh basil over the top before serving and it looks like something straight off a restaurant menu.
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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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