Paraben 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 comes together entirely from scratch — fresh basil, parsley, garlic, lemon juice, and good extra-virgin olive oil — so you know exactly what's going into every bite, with no preservatives or synthetic additives hiding in a jar. That matters more than people realize, since many store-bought sauces and dressings contain parabens or other chemical preservatives that can be tricky to spot on a label. Salting the zucchini noodles and letting them drain before dressing is the key step that keeps everything from turning watery, and it's worth the extra ten minutes. Kalamata olives and thin-sliced English cucumber add a briny, cool contrast that makes the whole bowl feel like something you'd order at a sunny Mediterranean café. A final drizzle of olive oil and torn fresh basil pull it all together into something genuinely beautiful. It's the kind of dish that's as satisfying to make as it is 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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