Chestnut Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that feels like summer on a plate. Spiralized zucchini stands in for pasta, and a quick salting step draws out excess moisture so the noodles stay pleasantly firm rather than soggy — a small move that makes a big difference in the final texture. The pesto is blended entirely from fresh basil, parsley, garlic, lemon juice, and olive oil, so there are absolutely no nuts of any kind in the mix, making it a genuinely worry-free option for anyone navigating tree nut restrictions. Briny Kalamata olives and crisp cucumber slices round out the salad with pops of flavor and crunch that keep every bite interesting. Everything comes together in one bowl with minimal cleanup, and the vivid green pesto clings beautifully to the noodles for a dish that looks as good as it tastes. Finish it with a handful of torn basil and a drizzle of good olive oil, and you have something that feels far more impressive than the effort involved.
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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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