Zucchini noodles, basil pesto, and cherry tomatoes deliver a light, vibrant, and nourishing summer meal.
# 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
# How to Make It:
01 - Blend basil, pine nuts, Parmesan cheese, and garlic in a food processor until finely chopped. While blending, gradually add olive oil until the pesto reaches a smooth consistency. Integrate lemon juice, salt, and pepper to adjust seasoning.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add minced garlic and sauté for 30 seconds until aromatic.
03 - Introduce spiralized zucchini noodles to the skillet and sauté for 2 to 3 minutes until they soften slightly yet retain a firm texture.
04 - Add halved cherry tomatoes to the skillet and cook for 1 to 2 minutes, just until warmed through.
05 - Remove the pan from heat. Add the prepared pesto and gently toss to evenly coat the zucchini noodles and tomatoes.
06 - Transfer to serving plates. Finish with additional Parmesan cheese and fresh basil leaves.
