Emulsifier Free Pesto-Walnut Watercress and Cucumber Salad
Peppery watercress, cool cucumber, toasted walnuts, and shaved Parmesan come together in a salad that feels genuinely restaurant-worthy without much effort at all. The real star is the pesto vinaigrette — blitzed together from fresh basil, raw walnuts, garlic, lemon, and good olive oil, it's bright, herby, and completely homemade from start to finish. Because every component is a whole, recognizable ingredient, there are no hidden additives or synthetic stabilizers to worry about — just real food doing what real food does best. Store-bought dressings and pesto jars are notorious for sneaking in emulsifiers and gums to extend shelf life, so blending your own here is genuinely the smarter move. Toasting the walnuts in a dry skillet before scattering them over the top takes only a few minutes and adds a warm, nutty depth that makes the whole bowl feel more considered. The lemon zest and a pinch of red pepper flakes keep things lively, so every bite has a little brightness and just enough heat. Toss it right before serving and it's the kind of salad people actually go back for seconds on.
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Learn more →Ingredients
4 servings
For the salad
- ½ cup raw walnut halves
- 5 oz watercress, thick stems trimmed
- 1 english cucumber, thinly sliced
- 1 oz parmesan, shaved
For the pesto vinaigrette
- 1 cup fresh basil leaves, loosely packed
- ¼ cup raw walnut halves
- 1 small garlic clove
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the ½ cup raw walnut halves (for the salad) and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
In a small food processor or blender, combine the basil, ¼ cup raw walnuts (for the vinaigrette), garlic clove, lemon juice, lemon zest, salt, black pepper, and red pepper flakes, if using. Pulse until the mixture is finely chopped and uniform.
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