Hazelnut 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. The pesto is the real star — built from fresh basil, parsley, garlic, and lemon, it's blended with good olive oil into a vivid, silky sauce that clings beautifully to every spiralized noodle. Many store-bought pestos rely on pine nuts or mixed nut blends, and even homemade versions often call for hazelnuts as a budget-friendly swap — but this one skips nuts entirely without sacrificing any of that rich, garden-fresh flavor. Salting the zucchini first and squeezing out the excess moisture is the key step that keeps the salad from turning watery, so don't rush it. Kalamata olives and crisp cucumber add briny, cool contrast that makes each bite feel balanced and satisfying. It's an ideal make-ahead base for lunch or a stunning side at dinner — just hold the dressing until you're ready to serve if you want the noodles to stay at their best.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!