Legume 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 — made entirely from fresh basil, parsley, garlic, lemon juice, and olive oil, it's vibrantly green and packed with flavor without a single nut or legume in sight. Traditional pesto often calls for pine nuts, and many store-bought versions sneak in other legume-derived ingredients, so making it from scratch here is a genuinely smart move. Salting the zucchini noodles first and squeezing out the excess moisture is a small step that makes a big difference, keeping the salad from turning watery and ensuring every strand gets properly coated in that glossy, herb-forward sauce. Kalamata olives and crisp English cucumber round out the bowl with briny, cool contrast that plays beautifully against the lemon-bright pesto. It's the kind of salad you'll want to bring to a summer gathering or keep in your back pocket for a quick weeknight dinner that feels anything but boring.
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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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