Soy Free Basil-Pesto Zucchini Noodle Salad
Fresh zucchini noodles tossed in a vibrant, herb-forward pesto make for a salad that feels light and satisfying all at once. The pesto here is blended entirely from basil, parsley, garlic, lemon, and good olive oil — no nuts, no cheese, and absolutely no soy in sight, which makes it a refreshing alternative to store-bought versions that often sneak in unexpected additives. Salting and squeezing the zucchini before dressing it is the move that keeps everything from turning watery, so you get noodles that actually hold their texture and soak up all that bright green sauce. Kalamata olives and crisp cucumber round out the bowl with briny, cool contrast that plays beautifully against the lemony pesto. It comes together with minimal cooking — just a blender and a good squeeze of your hands — making it an ideal choice for warm days when you want something fresh without turning on the stove. A final drizzle of olive oil and a scatter of torn basil right before serving takes it from simple to genuinely stunning.
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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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