Light zucchini noodles, basil pesto, and cherry tomatoes keep this Mediterranean-inspired meal fresh and flavorful.
# 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 and freshly ground black pepper, to taste
10 - Juice of 1/2 lemon
→ Garnish
11 - Extra Parmesan cheese, for serving
12 - Fresh basil leaves, for garnish
# Directions:
01 - In a food processor, combine basil leaves, pine nuts or walnuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until smooth. Add lemon juice, salt, and freshly ground black pepper to taste.
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 and sauté for 2 to 3 minutes, just until slightly tender but still crisp. Avoid overcooking.
04 - Add cherry tomatoes and toss for 1 to 2 minutes until just warmed but not mushy.
05 - Remove from heat. Add the prepared pesto and toss gently to coat the noodles and tomatoes evenly.
06 - Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
