Emulsifier Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that looks like it took serious effort but comes together with just a food processor and a few fresh ingredients. The homemade pesto is the real star — built from fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil, it's completely free of the stabilizers and emulsifiers that sneak into so many store-bought versions. Blending the herbs with lemon and then streaming in the olive oil creates a naturally cohesive, velvety sauce without any additives doing the heavy lifting. Salting the zucchini noodles first and squeezing out the excess moisture is a smart step that keeps the salad from turning watery, so every bite stays vibrant and well-coated. Kalamata olives and crisp cucumber round things out with briny, cool contrast that plays beautifully against the garlicky green pesto. It's the kind of clean, produce-forward recipe that proves you don't need anything artificial to get big, satisfying flavor on the plate.
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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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