Nitrate & Nitrite Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and loaded with fresh vegetables, this zucchini noodle salad is the kind of dish that feels indulgent without any of the usual processed-ingredient baggage. The homemade basil pesto is blended from scratch using fresh basil, parsley, garlic, lemon, and extra-virgin olive oil — meaning you know exactly what's in every bite, with zero cured or preserved ingredients sneaking in. That matters more than it might seem, since many store-bought pestos and jarred olive products can contain preservatives you'd rather avoid. Here, the Kalamata olives and cucumber keep things crisp and briny in the most natural way possible. Salting and draining the zucchini noodles before tossing is a small but smart step that keeps the texture satisfying rather than watery. The whole thing comes together in one bowl and tastes like something you'd order at a sunny Mediterranean café. It's a genuinely easy, feel-good recipe that delivers serious flavor without any compromise.
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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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