Print Recipe
3.65 from 14 votes

Pesto Salad with Zoodles, Prosciutto & Pine Nuts

Servings: 4


  • 2 large zucchini (spiralled into thin noodles)
  • 1/4 tsp salt
  • 4 slices prosciutto (skip to make this vegan/raw)
  • 2 cups arugula (rocket)
  • 1/3 cup pine nuts


  • 1 cup packed basil
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/2 tsp pepper


  • Place the zucchini noodles in a colander or sieve, generously sprinkle with salt and leave to rest for a minimum of 20 minutes, this will help draw water out of the noodles. 
  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Lay the prosciutto out evenly on a parchment paper lined baking sheet and bake in the oven for approximately 12 minutes until its crisp. Once cooked, remove from the oven and break the prosciutto into small pieces. 
  • To make the pesto combine the basil, garlic, pine nuts, lemon juice, olive oil, salt & pepper in a food processor and blend until smooth. Set aside.  
  • Place the zucchini noodles in between paper towels and squeeze to remove any excess moisture. Place the zucchini noodles in a bowl along with the arugula, pine nuts, chopped prosciutto and pesto. Toss to ensure everything is mixed well before serving.