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Pesto Zucchini Noodle Salad

A fresh zucchini noodle salad with basil pesto, bocconcini, tomatoes and rocket.

EASY

20 MINS

SERVES 4

ABOUT THE RECIPE

Zucchini noodles need a little help if they are going to behave like a proper salad, so the salt-and-drain step is worth it. Once they stop leaking into the bowl, the pesto clings beautifully, with bocconcini, tomatoes, rocket and sunflower seeds doing the rest. Fresh, easy and very summer-lunch friendly.

THE RECIPE

Ingredients

Pesto

2 cups basil

¼ cup pine nuts

¼ cup grated parmesan

2 garlic cloves, peeled

1/3 cup extra virgin olive oil

2 Tbsp lemon juice

½ tsp salt

¼ tsp fresh black pepper

Salad

3 medium zucchini

½ teaspoon fine sea salt

1 cup cherry tomatoes, halved

1 cup bocconcini, torn into bite-sized pieces

2 cups rocket

1 small yellow capsicum, thinly sliced

¼ cup fresh basil leaves

¼ cup shaved Parmesan

2 tbsp sunflower seeds, lightly toasted

Salt and freshly ground black pepper, to taste

Method

1.

Spiralise the zucchini into noodles and place in a colander. Sprinkle ½ teaspoon fine sea salt and toss gently. Set aside for 10 minutes to draw out excess moisture. Using clean hands or paper towels, gently squeeze out any liquid, then transfer the zucchini to a large bowl.

2.

While the zucchini sits, make the pesto. Add basil, pine nuts, garlic, salt and black pepper to a food processor. Pulse until finely chopped. Add the Parmesan and pulse briefly to combine. With the processor running, slowly drizzle in the olive oil until the pesto is smooth but still slightly textured. Blend in the lemon juice, then taste and adjust seasoning if needed.

3.

Add the pesto to the zucchini noodles and toss until evenly coated.

4.

Add cherry tomatoes, bocconcini, rocket, sliced capsicum and fresh basil. Toss gently to combine.

5.

Finish with shaved Parmesan, toasted sunflower seeds and a final seasoning of salt and pepper. Toss once more and serve immediately, garnished with extra basil and Parmesan if desired.

SAMANTHA'S NOTES

Salt the zucchini

Keep pesto textured

Toss before serving

Do not blend the pesto completely smooth. A little texture helps it coat the zucchini noodles and gives the salad a better finish.

This salad is best freshly tossed. If making ahead, keep the pesto separate and combine everything just before serving so the zucchini stays fresh.

Zucchini holds a lot of water, so salting and draining it first keeps the salad from turning soggy. It also helps the pesto cling properly.

KEEP COOKING

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