Zucchini noodles tossed with pesto and cherry tomatoes. A light, vibrant, and healthy Mediterranean-inspired dish.
# What to Use:
→ Vegetables
01 - 4 medium zucchini, 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 Prepare:
01 - In a food processor, combine basil, pine nuts or walnuts, grated Parmesan, and garlic. Blend until ingredients are finely chopped. With the processor running, slowly pour in extra-virgin olive oil until a smooth consistency forms. Add lemon juice, salt, and pepper to taste.
02 - Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant.
03 - Add spiralized zucchini noodles to the skillet. Sauté for 2 to 3 minutes until just tender while maintaining a crisp texture. Avoid overcooking.
04 - Stir in cherry tomatoes and cook for 1 to 2 minutes until gently warmed but not soft.
05 - Remove pan from heat. Add prepared pesto and toss gently to evenly coat zucchini noodles and tomatoes.
06 - Serve immediately, topped with extra Parmesan and fresh basil leaves.
