Lactose Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that feels indulgent without weighing you down. The pesto is made entirely from fresh basil, parsley, garlic, lemon, and olive oil — no cheese, no cream, no dairy of any kind — so it delivers bold, vibrant flavor while staying completely free of lactose. That's actually a win, because the lemon juice and zest do the heavy lifting here, adding a zippy brightness that makes the sauce sing without needing parmesan to carry it. Salting the zucchini noodles first and squeezing out the excess moisture is the key step that keeps everything from turning watery, so your pesto clings beautifully to every strand. Kalamata olives and crisp cucumber round out the salad with briny, cool contrast that makes each bite interesting. It comes together in one food processor and a single mixing bowl, which means cleanup is minimal and dinner (or lunch) is on the table fast. Finish it with torn basil and a drizzle of olive oil and it looks like something you'd order at a restaurant.
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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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