Light, fresh zucchini noodles and pesto paired with sweet cherry tomatoes. Quick, flavorful Mediterranean summer dish.
# Ingredient List:
→ 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 Steps:
01 - Combine fresh basil leaves, pine nuts or walnuts, Parmesan cheese, and garlic in a food processor. Pulse until finely minced. While processor operates, slowly drizzle in olive oil to achieve a smooth consistency. Incorporate lemon juice, salt, and pepper until balanced.
02 - Preheat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and the minced garlic, sautéing for 30 seconds until aromatic.
03 - Add spiralized zucchini to the skillet. Sauté for 2 to 3 minutes, maintaining a crisp texture. Avoid overcooking.
04 - Integrate halved cherry tomatoes and gently toss for 1 to 2 minutes until warmed yet firm.
05 - Withdraw skillet from heat. Introduce prepared pesto to the pan and gently toss until noodles and tomatoes are uniformly coated.
06 - Plate immediately, garnishing with additional Parmesan cheese and fresh basil leaves as desired.
