Xanthan Gum Free Basil-Pesto Zucchini Noodle Salad
Fresh zucchini noodles tossed in a vibrant, herb-forward pesto make for a salad that feels indulgent but is genuinely light and refreshing. The pesto comes together in a blender with basil, parsley, garlic, lemon juice, and good olive oil — no fillers, no thickeners, just clean, bright flavor. That matters a lot here, because many store-bought pestos and bottled dressings sneak in stabilizers or additives that can be a real problem for anyone avoiding xanthan gum. Every single ingredient in this recipe is naturally free of that concern, so you can dress your noodles without second-guessing the label. Salting the zucchini and squeezing out the excess moisture is the key step that keeps everything from turning watery, and it's worth the extra few minutes. Kalamata olives and crisp cucumber round out the bowl with briny, cool contrast that makes each bite interesting. It's the kind of no-cook salad you'll want to make on repeat 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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