Fish Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that looks impressive but comes together with minimal effort. Spiralized zucchini stands in for pasta, and a quick salt-and-drain step pulls out excess moisture so the noodles stay pleasantly firm rather than watery. The pesto is blended entirely from fresh basil, parsley, garlic, lemon juice, and olive oil — no anchovies, no fish sauce, nothing from the sea — making it a genuinely clean, vibrant sauce you can trust completely. Kalamata olives and crisp cucumber slices add briny, cool contrast that keeps every bite interesting. Many store-bought pestos and pre-made salads sneak in unexpected seafood-derived ingredients, so making this one from scratch puts you fully in control. Finish it with torn basil and a drizzle of good olive oil and it's ready to serve right away, no cooking required beyond a quick blitz in the blender.
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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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