Chestnut Free Cucumber Mint Sauce

Total time25 min

Prep time10 min

Cook time0 min

4.6

(24)

Cool, herby, and bright with citrus, this blended sauce is the kind of condiment that makes everything it touches taste more alive. Salting and draining the cucumber first is the move that keeps the sauce from turning watery, so every spoonful holds its body and flavor. Fresh mint and parsley bring a garden-green freshness, while lemon juice and zest cut right through with a clean, zippy lift. A small clove of garlic and a drizzle of extra virgin olive oil round it all out, giving the sauce just enough depth to feel like more than a simple purée. The texture lands somewhere between a relish and a dressing — slightly chunky, never gluey — which makes it incredibly versatile over grilled proteins, tucked into wraps, or spooned alongside roasted vegetables. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Make a batch, keep it in the fridge, and watch it disappear faster than you expected.

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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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