Nutmeg 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 homemade pesto is blended from fresh basil, parsley, garlic, and lemon — nothing mysterious, nothing from a jar — so you know exactly what's going into every bite. Salting the zucchini noodles first and squeezing out the excess moisture is the key move here; it keeps the salad from turning watery and ensures the pesto clings beautifully to every strand. Kalamata olives and crisp cucumber round things out with a briny, cool contrast that makes the whole bowl feel complete. Store-bought pestos and spice blends can be sneaky about what they include, so making your own from scratch is genuinely the smarter play when you need to keep things clean and simple. Finish it with torn basil and a drizzle of good olive oil and you've got something that looks impressive enough to serve to guests but comes together with almost no effort.
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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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