Sesame Free Basil-Pesto Radish & Cucumber Salad
Crisp cucumbers and peppery radishes are a natural pairing, and this herb-forward salad leans into that contrast with a vibrant, homemade basil pesto that pulls everything together. The pesto here skips the pine nuts and parmesan entirely, relying instead on fresh basil, parsley, garlic, lemon juice, and good olive oil — which means it's also completely free of sesame in any form, no label-reading required. That can be a genuine relief, since store-bought pestos and dressings often sneak in unexpected oils or blended ingredients that aren't always obvious at a glance. Salting the vegetables first and letting them rest is a small but smart step that draws out excess moisture, so the pesto clings to every slice rather than pooling at the bottom of the bowl. The result is bright, a little tangy, and genuinely refreshing — the kind of salad that disappears fast at a summer table. Torn fresh basil scattered over the top at the end keeps the color vivid and adds one last burst of fragrance before serving.
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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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