Sesame Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that looks impressive but comes together with minimal effort. Spiralized zucchini stands in for pasta, giving you that satisfying tangle without any heaviness — perfect for warm days when you want something that feels like a real meal. The homemade pesto is the star here: fresh basil and parsley blended with garlic, lemon juice, and good olive oil create a sauce that's vivid green and packed with flavor. Because every component is made from scratch, you never have to second-guess what's hiding in a store-bought sauce or dressing — no tahini, no hidden seed oils, just clean, simple ingredients. Salting the zucchini noodles first and squeezing out the excess moisture is a small but crucial step that keeps the pesto from turning watery and ensures every strand gets properly coated. Kalamata olives and crisp cucumber round out the salad with briny, cool contrast that plays beautifully against the herby richness of the pesto. Finish it with torn basil and a drizzle of olive oil, and you've got a dish that's as gorgeous on the table as it is satisfying 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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