Hazelnut Free Cucumber Mint Sauce
Cool, herbaceous, and bright with citrus, this blended sauce is the kind of condiment that makes everything it touches taste more alive. Fresh cucumber gets salted and drained first, which is the small but important step that keeps the final texture from turning watery and thin. Mint, parsley, garlic, lemon juice, and zest all go into the blender together, creating a layered flavor that feels both refreshing and complex without any complicated technique. A slow drizzle of olive oil at the end pulls it all into a cohesive, lightly chunky sauce that clings beautifully to whatever you're serving it with. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a store-bought alternative. It's equally at home spooned over grilled proteins, dolloped onto roasted vegetables, or used as a dipping sauce for warm flatbread. Make it ahead and keep it in the fridge — the flavors only get better as they settle together.
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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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