Cinnamon 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, giving you long, satisfying ribbons that soak up every bit of the vibrant green pesto. The sauce itself is blended from fresh basil, parsley, garlic, lemon juice, and good olive oil — nothing more, nothing less — so the flavor is clean and punchy without any hidden spice blends to second-guess. Salting the noodles first and pressing out the excess moisture is a small but crucial step that keeps the whole salad from turning watery, making sure the pesto actually clings. Kalamata olives and crisp cucumber round things out with a briny, cool contrast that makes every forkful interesting. For anyone navigating a sensitivity to warming spices, this recipe is a genuinely satisfying option because every single ingredient is straightforward and easy to verify. Finish it with torn basil and a drizzle of olive oil and it looks as good as it tastes.
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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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