Pecan Free Pesto-Walnut Watercress and Cucumber Salad
This bright, peppery salad is the kind of dish that looks like it came from a restaurant but comes together in minutes with a handful of fresh ingredients. Crisp English cucumber and tender watercress get tossed in a silky homemade pesto vinaigrette built from fresh basil, lemon zest, and walnuts ā no pecans anywhere in sight, from the dressing to the finishing crunch on top. The vinaigrette is blended smooth right in a food processor, so you get that rich, herby coating on every leaf without any fuss. Toasted walnut halves add a satisfying crunch, and shaved Parmesan brings a salty, nutty depth that ties the whole bowl together. It's the kind of salad that actually earns its place as a main event, not just a side. Serve it immediately after tossing so the watercress stays lively and the walnuts keep their crisp texture.
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Learn more āIngredients
4 servings
For the salad
- Ā½ 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
- Ā¼ 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
- Ā¼ tsp salt, plus more to taste
- Ā¼ tsp black pepper
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the Ā½ cup raw walnut halves (for the salad) and toast, stirring frequently, until fragrant and lightly golden, about 2ā3 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, Ā¼ 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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