Zucchini noodles, pesto, cherry tomatoes combine for a light, flavorful Mediterranean 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 - Combine basil leaves, pine nuts, Parmesan, and garlic in a food processor. Pulse until ingredients are finely chopped. With the processor running, slowly add olive oil in a steady stream until mixture becomes smooth. Season with lemon juice, salt, and pepper to taste.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
03 - Add spiralized zucchini noodles to the skillet. Sauté for 2 to 3 minutes, stirring, until noodles are slightly tender but retain crispness. Avoid overcooking to prevent sogginess.
04 - Add halved cherry tomatoes to the skillet. Toss for 1 to 2 minutes, warming the tomatoes without letting them become mushy.
05 - Remove skillet from heat. Add prepared pesto and gently toss to evenly coat zucchini noodles and tomatoes.
06 - Serve immediately, garnished with extra Parmesan and fresh basil leaves as desired.
