Yeast Free Basil-Pesto Zucchini Noodle Salad
Fresh zucchini noodles tossed in a vibrant, herb-packed pesto make for a dish that feels indulgent but is actually incredibly light and clean. The pesto comes together in minutes — just basil, parsley, garlic, lemon, and good olive oil blended into something bright and silky. Because everything here is built from whole, unprocessed ingredients, there's no need to scan labels for hidden fermented additives or worry about sneaky yeast-derived flavor enhancers that can lurk in bottled sauces and store-bought dressings. Salting the zucchini first and squeezing out the excess moisture is the small but crucial step that keeps the noodles from going watery and diluting all that gorgeous green sauce. Kalamata olives and crisp cucumber add briny, cool contrast that makes every forkful interesting. It's the kind of salad that looks impressive enough to bring to a gathering but is honestly simple enough to throw together on a weeknight.
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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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