Anti Inflammatory Basil-Pesto Zucchini Noodle Salad
Bright, herby, and loaded with fresh vegetables, this zucchini noodle salad is the kind of dish that feels indulgent while doing your body a genuine favor. The homemade pesto is built on a foundation of fresh basil, parsley, and extra-virgin olive oil — all ingredients celebrated for their anti-inflammatory properties — with a hit of lemon juice and zest that keeps everything tasting alive and vibrant. Kalamata olives and crisp English cucumber round out the salad with briny, cooling contrast that makes every forkful interesting. Salting the zucchini noodles first and squeezing out the excess moisture is the small but crucial step that keeps the pesto clinging to every strand instead of pooling at the bottom of the bowl. Because the pesto comes together in a blender in under a minute, this is genuinely weeknight-friendly despite looking like something you'd order at a nice restaurant. There's no cheese, no grains, and no processed ingredients to navigate — just whole, recognizable foods working together in a way that's as satisfying as it is nourishing.
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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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