Raw Zucchini Pesto Salad

This Raw Zucchini Noodle Pesto Salad is a light and fresh dish perfect for hot days or when you want a nutritious meal that does not weigh you down. It combines the crispness of zucchini noodles with a bright homemade pesto, sweet cherry tomatoes, and crunchy pine nuts for a satisfying texture. Its vegan and gluten-free nature makes it an easy choice for many dietary needs without sacrificing flavor.

I discovered this salad last summer when I needed something refreshing after a long workout. It quickly became a staple on my menu and my friends often ask for the recipe now.

Ingredients

• Four medium zucchinis: the base of the salad, fresh and firm zucchinis yield the best noodles
• Two cups fresh basil leaves: essential for a vibrant and fragrant pesto, look for bright green, unwilted leaves
• Half a cup of pine nuts: adds a lovely nutty crunch; if fresh, they taste sweeter and toast beautifully if desired
• Two cloves of garlic: brings that classic aroma and depth of flavor to the pesto
• Quarter cup nutritional yeast: adds a subtle cheesy flavor which makes it vegan friendly while boosting nutrition
• Half a cup extra-virgin olive oil: this enriches the pesto, using a good quality cold pressed oil elevates the taste
• One tablespoon lemon juice: gives brightness and balances the richness of the pesto
• Salt and black pepper to taste: seasoning is key to bring all flavors together
• One cup cherry tomatoes, halved: they add a pop of sweetness and juiciness, choose ripe and firm tomatoes

Step-by-Step Instructions

Prepare the Zucchini Noodles:

Use a spiralizer or a vegetable peeler to carefully create long, thin zucchini noodles. The spiralizer makes uniform ribbons, while a peeler results in wider strips. Transfer these noodles to a large mixing bowl to keep them fresh and crisp.

Make the Pesto Sauce:

Add the fresh basil leaves, pine nuts, garlic cloves, nutritional yeast, and lemon juice into a food processor or blender. Pulse multiple times until the mixture is roughly chopped and fragrant.

Create a Smooth Pesto:

While the machine is running, slowly drizzle in the extra-virgin olive oil. Continue blending until the pesto becomes smooth and creamy. Taste and adjust with salt and freshly ground black pepper to your preference.

Combine Salad Components:

Pour the freshly made pesto over the zucchini noodles. Using tongs or gently with two spoons, toss the noodles so every strand is coated with flavorful pesto.

Add Cherry Tomatoes:

Gently fold in the halved cherry tomatoes to the salad. The tomatoes add freshness and a burst of color while balancing the pesto’s richness.

Serve and Garnish:

Plate the salad immediately and sprinkle additional pine nuts on top for extra crunch and a pretty finishing touch.

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I love the pine nuts in this salad the most because their buttery crunch contrasts beautifully with tender zucchini. One summer, my family enjoyed this dish so much that it became our go-to picnic treat.

Storage Tips

Store leftovers tightly covered in the fridge to keep zucchini noodles from releasing too much water. If the salad becomes watery, drain excess liquid before serving again to keep the fresh texture intact.

Ingredient Substitutions

If pine nuts are hard to find or expensive, try toasted walnuts or almonds which add a different but equally delicious crunch. You can swap fresh basil with packed fresh spinach and a handful of fresh parsley for a milder pesto flavor. Nutritional yeast can be omitted but it adds an important savory note.

Serving Suggestions

Enjoy this salad on its own for a light meal or serve alongside grilled chicken or fish for added protein. It pairs wonderfully with crusty artisan bread or a simple roasted vegetable side.

Cultural Context

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Pesto originates from the Liguria region of Italy and traditionally uses basil, pine nuts, garlic, olive oil, and Parmesan cheese. This vegan twist replaces cheese with nutritional yeast but keeps the spirit of fresh, vibrant Italian flavors alive.

Frequently Asked Questions

→ How do I make zucchini noodles without a spiralizer?

You can use a vegetable peeler to create thin, noodle-like strips of zucchini if a spiralizer is not available. Simply peel long ribbons and proceed with the recipe as usual.

→ Can I substitute pine nuts in the pesto?

Yes, walnuts or almonds can be used as alternatives to pine nuts for a different but still delicious pesto texture and flavor.

→ How should I store leftovers to maintain freshness?

Keep the salad in an airtight container in the refrigerator for up to two days. This helps preserve the texture of the zucchini noodles and the vibrant flavors.

→ What does nutritional yeast add to the pesto?

Nutritional yeast adds a subtle cheesy, nutty flavor to the pesto, enhancing its depth while keeping it vegan.

→ Can this salad be prepared ahead of time?

It’s best prepared fresh to retain the crispness of the zucchini noodles, but you can prepare the pesto separately up to a day in advance and toss together before serving.