Vegan Basil-Pesto Radish & Cucumber Salad
This bright, herb-forward salad is the kind of dish that makes you rethink how exciting raw vegetables can be. Crisp cucumber rounds and peppery radish slices get a quick salt rest to draw out excess moisture, which means the pesto actually clings to every slice instead of pooling at the bottom of the bowl. The pesto itself is completely plant-based — just fresh basil, parsley, garlic, lemon juice, and good olive oil blitzed together into a loose, vivid green sauce with no cheese or nuts required. That simplicity is exactly what makes it work: nothing to swap out, nothing to second-guess. The lemon juice keeps the flavors bright and lifts the earthiness of the herbs in a way that feels almost restaurant-worthy. Torn fresh basil scattered over the top right before serving adds a little drama and an extra hit of fragrance. Whether you're bringing it to a summer gathering or just want something refreshing and fast on a weeknight, this one delivers.
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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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