Artisana Tomato and Cucumber Pesto Salad | Whole30, Vegan
Recipe and image by The Primitive Dish
Using our almond and walnut butter, this basil-cilantro pesto salad is so crunchy and refreshing.
5 cups cherry tomatoes, halved
1 large english cucumber, sliced and quartered
Basil, for garnishing
3/4 cup fresh cilantro, packed
3/4 cup fresh basil, packed
2-4 cloves garlic
2 lemons, juiced
1/3 cup extra virgin olive oil
4-5 Tbsp water, to thin as desired
Salt & pepper, to taste
Place halved cherry tomatoes and sliced cucumbers in a large bowl and gently toss.
Place all ingredients for the pesto sauce (except for water, salt and pepper) in a blender or food processor and blend until combined and smooth.
Add in 1 Tbsp of water at a time until desired consistency is achieved. Smooth and creamy is the goal.
Season with salt and pepper as desired.
Gently toss tomatoes and cucumbers with the pesto sauce and garnish with additional basil. Enjoy!
Any remaining pesto sauce stores great in an airtight container in the fridge for up to 4 days.