Citric Acid Free Basil-Pesto Zucchini Noodle Salad
Fresh zucchini noodles tossed in a vibrant, herb-forward pesto with briny Kalamata olives and cool cucumber slices — this salad is the kind of dish that looks impressive but comes together with minimal effort. The pesto is blended from scratch using fresh basil, parsley, garlic, and a generous squeeze of lemon, so you know exactly what's going into every bite without relying on any jarred or processed sauces that might sneak in unwanted additives. Salting the zucchini noodles first and pressing out the excess moisture is the key step that keeps everything from turning watery, giving you noodles that actually hold their shape and soak up all that bright green pesto. The lemon here does the heavy lifting in terms of brightness, and since it's freshly squeezed and zested right into the blender, you're working with a whole, natural ingredient rather than anything derived or concentrated. Kalamata olives add a satisfying savory depth that plays beautifully against the herby sauce and crisp cucumber. A final drizzle of good olive oil and a scatter of torn basil leaves makes the whole bowl feel like something you'd order at a sun-drenched café. It's light, fresh, and endlessly satisfying whether you serve it as a main or alongside something heartier.
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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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