Cashew Free Cucumber Mint Sauce
Cool, herby, and bright with citrus, this blended sauce is the kind of thing you'll want to drizzle on everything from grilled chicken to roasted vegetables. The combination of fresh mint, parsley, lemon juice, and lemon zest gives it a layered, garden-fresh flavor that feels far more impressive than the short ingredient list suggests. Salting and draining the cucumber before blending is a smart step that keeps the sauce from turning watery, so the texture stays thick and scoopable. A small clove of garlic and a drizzle of extra virgin olive oil round it all out, adding just enough depth without overpowering the fresh herbs. The whole thing comes together in a blender with a few quick pulses — you want it slightly chunky, not completely smooth, which gives it a satisfying, rustic character. It's completely free of tree nuts by nature, built entirely from produce, herbs, and pantry staples, so there's no label-reading stress involved. Make a batch ahead and keep it in the fridge for up to two days — it only gets better as the flavors meld.
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Learn more →Ingredients
4 servings
- 1 medium english cucumber, peeled, seeded, and roughly chopped
- ½ cup fresh mint leaves, packed
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp extra virgin olive oil
- 1 small clove garlic, minced
- ¼ tsp sea salt, or to taste
- ⅛ tsp ground black pepper
- 2 tbsp fresh parsley leaves, roughly chopped (optional)
Instructions
- 1
Place the chopped cucumber in a fine mesh strainer set over a bowl. Sprinkle with a pinch of the sea salt and let it drain for 15 minutes, until the cucumber has released most of its excess water.
- 2
Transfer the drained cucumber to a blender or food processor. Add the mint leaves, parsley (if using), garlic, lemon juice, and lemon zest.
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