Tree Nut Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that looks like it came from a trendy café but comes together entirely in your own kitchen. The pesto here skips pine nuts and any other tree nuts entirely — it's built on fresh basil, parsley, garlic, lemon, and good olive oil, which means the sauce is vibrant and boldly flavored without any compromise. Salting the zucchini noodles and pressing out the excess moisture before dressing them is the move that keeps everything from turning watery, so each bite stays crisp and well-coated. Kalamata olives and thin-sliced cucumber add a briny, cool contrast that makes the whole bowl feel complete. A finishing drizzle of olive oil and a handful of torn basil pull it all together beautifully. It's the kind of recipe you'll want to keep on rotation all summer long.
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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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