Lupin 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 made entirely from scratch using fresh basil, parsley, garlic, lemon, and good olive oil — no store-bought shortcuts needed, which means you have full control over every ingredient that goes into it. That matters more than people realize, since many packaged pestos and pre-made sauces sneak in legume-based fillers or flours that can be a real problem for anyone avoiding lupin. Here, the sauce is clean and simple, and it coats every spiralized noodle in vivid, garlicky green. Kalamata olives and crisp cucumber add briny, cool contrast that makes the whole bowl feel like something you'd order at a sunny Mediterranean café. The salting-and-squeezing step for the zucchini is a small but crucial move — it pulls out excess moisture so the pesto clings instead of pooling at the bottom. Serve it right away for the best texture, with a handful of torn basil and a final drizzle of olive oil to finish.

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