Carrageenan Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that looks impressive but comes together with minimal effort. The pesto is made entirely from scratch — fresh basil, parsley, garlic, lemon, and good olive oil blended into a vivid green sauce that coats every noodle beautifully. That matters more than it might seem, because many store-bought pestos and pre-made dressings sneak in additives and thickeners like carrageenan to extend shelf life, making them a hidden problem for anyone avoiding it. Here, you control every single ingredient, so there's nothing lurking in the sauce. Salting the zucchini and pressing out the excess moisture is the key step that keeps the salad from turning watery, giving you noodles that actually hold their texture and soak up the pesto rather than diluting it. Kalamata olives and crisp cucumber round out the bowl with briny, cool contrast that makes each bite feel complete. Serve it right away with torn basil and a drizzle of olive oil for a finish that's as beautiful as it is clean.
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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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