Cashew Free Basil-Pesto Zucchini Noodle Salad
This vibrant, herb-forward salad is the kind of dish that makes you feel like you're eating on a sun-drenched patio somewhere in the Mediterranean. Spiralized zucchini stands in for pasta, soaking up a brilliantly green pesto made entirely from fresh basil, parsley, garlic, lemon, and olive oil — no nuts of any kind in sight. That matters more than you might think, because store-bought pestos almost always sneak in pine nuts or, increasingly, cashews as a cheaper substitute, making label-reading a constant chore. Here, you blend the sauce yourself in minutes, so you know exactly what's going in. Briny Kalamata olives and cool cucumber slices add texture and a punchy contrast to the bright, citrusy pesto. The salting-and-squeezing step for the zucchini is a small but essential move that keeps the whole salad from turning watery, so the flavors stay bold and concentrated. It's light, fresh, and genuinely satisfying — the kind of recipe you'll want to keep on rotation all summer long.
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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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