Lemon Cucumber Recipe
The dish would be ideal for a summer meal and is sure to please everyone. Made with fresh lemon juice, diced cucumbers, and a variety of herbs, this recipe is healthy and flavorful. In addition, it can be easily made ahead of time so that you can enjoy your party or event without having to worry about last-minute food prep.
Ingredients
- 3-4 medium lemon cucumbers
- 2 cups fresh Italian basil leaves
- 1/2 - 1 cup grated parmesan cheese
- 1/4 cup toasted nuts (pine nuts, walnuts, cashews, pistachios, peanuts)
- 1 tablespoon lemon juice, optional
- 2 cloves garlic, or more to taste
- 1 teaspoon kosher salt or sea salt, to taste
- fresh ground black pepper, to taste
- 1/2 cup olive oil (approximately)
- pinch red chili flakes (optional).
Instructions
- Cut cucumbers into slices or chop them. To remove seeds that are too hard, peel the skin and peel the seeds if the skin is too tough.
- In a food processor, combine basil leaves, parmesan, nuts, garlic, salt, and black pepper if desired. When the pesto reaches the desired consistency, add the olive oil gradually. Depending on personal preference, adjust the seasoning and blend again.
- When using a mortar and pestle, add basil leaves separately from the garlic. Make sure the leaves and garlic are well combined by crushing and grinding them together. Incorporate the nuts and cheese into the basil mixture until you form a paste. Adding salt, pepper, lemon juice, and olive oil is optional. Once all ingredients are incorporated into the pesto, stir and grind briefly.
- Salt and pepper can be added to taste if necessary. Red chili flakes are a great spice addition.
- Put the pesto over the cucumbers and dress with it.
- Store leftover pesto sealed in the refrigerator overnight.