Paleo Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that makes you forget you're not eating pasta. Spiralized zucchini stands in beautifully for traditional noodles, and a quick salting step draws out excess moisture so the pesto actually clings instead of pooling at the bottom of the bowl. The pesto itself is made entirely from scratch — fresh basil, parsley, garlic, lemon juice, and good olive oil blended into something vivid and aromatic that puts any jarred version to shame. Kalamata olives and crisp cucumber round out the salad with briny, cool contrast that keeps every bite interesting. Since the whole recipe skips grains, dairy, and legumes, it fits naturally into a grain-free, ancestral-style way of eating without requiring any substitutions or workarounds. Everything comes together in one bowl with minimal cleanup, making it an easy weeknight option or a standout dish to bring to a summer gathering. Finish it with torn basil and a drizzle of olive oil and it looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!