Macadamia Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that makes you feel good about what you're eating without sacrificing any flavor. The pesto here skips pine nuts and any tree nuts entirely — it's built on fresh basil, parsley, garlic, and lemon, blended with good olive oil into a vivid, silky sauce that clings beautifully to every spiralized noodle. That lemon zest and juice give the whole thing a citrusy lift that makes it taste far more complex than the ingredient list suggests. 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 cool cucumber rounds out the bowl with briny, crisp contrast that makes each bite interesting. It comes together in one food processor and a large mixing bowl, which means cleanup is minimal and the whole process feels genuinely effortless. Serve it immediately for the best texture, or keep the pesto and noodles separate until you're ready to eat.
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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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