Peanut Free Basil-Pesto Zucchini Noodle Salad
Fresh zucchini noodles tossed in a vibrant, herb-forward pesto make for a salad that feels light and bright without sacrificing any real satisfaction. The pesto here is built entirely from basil, parsley, garlic, lemon, and good olive oil — no pine nuts, no cashews, nothing that could raise a red flag for anyone avoiding peanuts or navigating nut-adjacent concerns at the store. Salting and squeezing the zucchini before dressing it is the move that keeps everything from turning watery, so each bite stays fresh and well-coated rather than soggy. Kalamata olives and crisp English cucumber add a briny, cool contrast that makes the whole bowl feel like something you'd order at a Mediterranean café. A final drizzle of olive oil and torn basil leaves pull it all together with that effortless, just-made quality. It comes together quickly and works beautifully as a light lunch, a side dish, or even a make-ahead base if you keep the pesto separate until serving.
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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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