Walnut Free Cucumber Mint Sauce
Cool, herby, and bright with citrus, this blended sauce is the kind of condiment that makes everything it touches taste more alive. Fresh English cucumber forms the base, drained first to pull out excess moisture so the final texture stays thick and scoopable rather than watery. A generous handful of mint leaves brings that signature cooling note, while lemon juice, lemon zest, and a small clove of garlic layer in just enough sharpness to keep things interesting. A drizzle of extra virgin olive oil ties it all together into a cohesive, glossy sauce with a slightly chunky finish that clings beautifully to whatever you're serving it with. Many store-bought herb sauces sneak in unexpected nuts or nut-derived oils, so making your own from scratch means you know exactly what's in the bowl. It comes together in minutes with a blender or food processor, and it keeps in the fridge for up to two days — though it rarely lasts that long. Spoon it over grilled proteins, use it as a dip for warm flatbread, or swirl it into grain bowls for an instant upgrade.
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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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