Almond Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and impossibly fresh, this zucchini noodle salad is the kind of dish that makes you feel good about what you're eating without sacrificing any flavor. The pesto here skips pine nuts and almonds entirely, relying instead on a generous handful of fresh basil, parsley, garlic, and lemon to build a sauce that's vibrant and deeply aromatic. That's a real win for anyone who's had to pass on pesto-based dishes at restaurants or dodge store-bought versions that sneak in tree nuts without much warning. Salting the zucchini noodles and squeezing out the excess moisture is the move that keeps everything from turning watery — it's a small step that makes a big difference in texture. Kalamata olives and crisp cucumber round out the salad with briny, cool contrast that plays beautifully against the bright lemon-forward pesto. The whole thing comes together in one bowl with minimal cooking, making it perfect for a quick weeknight dinner or a make-ahead lunch. Finish it with torn basil and a drizzle of olive oil and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the zucchini noodles
- 4 medium zucchini (about 2 lb total)
- ¾ tsp fine sea salt, divided
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ⅓ cup extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- ½ cup pitted kalamata olives, halved
- 1 cup thinly sliced english cucumber
For serving
- 2 tbsp fresh basil leaves, torn, for serving (optional)
- 1 tbsp extra-virgin olive oil, for serving (optional)
Instructions
- 1
Spiralize the zucchini into long noodles using a spiralizer, or cut into thin ribbons with a julienne peeler. Place the noodles in a colander set over the sink, toss with 1/2 tsp of the sea salt, and let stand for 10 minutes until the zucchini releases some of its moisture.
- 2
While the zucchini drains, combine the basil leaves, parsley, garlic, lemon juice, lemon zest, and 1/4 tsp sea salt in a food processor or blender. Pulse 6–8 times until the herbs are roughly chopped.
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