Walnut Free Basil-Pesto Radish & Cucumber Salad
Crisp cucumbers and peppery radishes get an unexpected upgrade here, coated in a vibrant, herb-forward pesto that comes together in minutes. The real standout is the pesto itself — built from fresh basil, parsley, garlic, lemon juice, and olive oil, it's bright and punchy without relying on any nuts whatsoever. So many store-bought pestos and even homemade versions default to pine nuts or walnuts as a base, which can make this style of sauce feel off-limits, but this one skips them entirely and still delivers serious depth of flavor. A quick salt-and-rest step draws out moisture from the vegetables first, so the pesto clings to every slice rather than pooling at the bottom of the bowl. The result is a salad that feels fresh and a little fancy, but requires almost no effort beyond some slicing and a few pulses of the food processor. It works beautifully as a light lunch, a side dish at a summer cookout, or something to throw together when you need a crowd-pleasing dish fast.
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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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