Pistachio Free Pesto-Walnut Watercress and Cucumber Salad
Pesto dressings are usually where nut concerns get complicated, but this one keeps things clean by building all that rich, herby depth from walnuts instead. The result is a vibrant, restaurant-worthy salad that tastes far more indulgent than the ingredient list suggests. Peppery watercress and cool, crisp cucumber slices get tossed in a silky basil-walnut vinaigrette brightened with fresh lemon juice and zest, then finished with toasted walnut halves and delicate shavings of Parmesan. Toasting the walnuts in a dry skillet before adding them to the salad is a small step that makes a big difference ā it draws out their natural oils and adds a satisfying crunch that anchors every bite. The pesto vinaigrette comes together in a blender in under a minute, so this is genuinely weeknight-friendly despite looking like something you'd order at a nice bistro. Serve it immediately after tossing so the watercress stays lively and the dressing clings perfectly to every leaf.
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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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