Fresh zucchini noodles paired with basil pesto and cherry tomatoes. Crisp, vibrant, and perfect for warm seasons.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchinis, spiralized
02 - 1 1/2 cups cherry tomatoes, halved
03 - 2 cloves garlic, minced
→ Pesto
04 - 2 cups fresh basil leaves, packed
05 - 1/3 cup pine nuts or walnuts
06 - 1/3 cup grated Parmesan cheese
07 - 1 small clove garlic
08 - 1/2 cup extra-virgin olive oil
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Juice of 1/2 lemon
→ Garnish
12 - Extra grated Parmesan cheese, for serving
13 - Fresh basil leaves, for garnish
# How-To Steps:
01 - In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the motor running, gradually add olive oil until a smooth paste forms. Season with lemon juice, salt, and pepper.
02 - Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
03 - Add spiralized zucchini noodles to the skillet and cook for 2 to 3 minutes, stirring frequently, until just tender but retaining crispness.
04 - Add halved cherry tomatoes and sauté for 1 to 2 minutes until warmed through but not overly soft.
05 - Remove skillet from heat. Add prepared pesto and gently toss to thoroughly coat the noodles and vegetables.
06 - Transfer to serving plates. Garnish with extra Parmesan cheese and fresh basil. Serve immediately.
