MSG Free Basil-Pesto Zucchini Noodle Salad
Fresh zucchini noodles tossed in a vibrant, herb-forward pesto make for a salad that feels light and lively without sacrificing any real flavor. The pesto here is blended entirely from scratch — fresh basil, parsley, garlic, lemon juice, and good olive oil — so you know exactly what's going into every bite, with zero hidden additives or flavor enhancers to worry about. That matters more than people realize, since many store-bought pestos and jarred sauces quietly sneak in glutamates or yeast extracts that can be hard to spot on a label. Salting the zucchini and letting it drain before dressing is a small but smart step that keeps the whole dish from turning watery, and squeezing out the excess moisture means the pesto actually clings to every noodle. Kalamata olives and thin-sliced cucumber add a briny, cool contrast that makes this feel like a complete dish rather than a side. A final drizzle of olive oil and a handful of torn basil over the top takes it from weeknight easy to genuinely impressive. It's the kind of recipe you'll come back to all summer long.
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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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