Caffeine Free Basil-Pesto Zucchini Noodle Salad
Fresh zucchini noodles tossed in a vibrant, herb-forward pesto make for a salad that feels light and satisfying all at once. The pesto comes together in a blender using basil, parsley, garlic, lemon juice, and good olive oil — every ingredient is whole and recognizable, with absolutely nothing that would sneak caffeine into your day. Spiralizing the zucchini and salting it first is the key move here, drawing out excess moisture so the noodles stay pleasantly tender rather than watery when the pesto goes on. Kalamata olives and thin-sliced English cucumber add briny, cool contrast that keeps each bite interesting. The whole thing is finished with torn basil and a drizzle of olive oil for a little extra richness right before serving. It's the kind of dish that looks impressive on the table but comes together with minimal effort and a single food processor.
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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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