Spiralized zucchini, basil pesto, and cherry tomatoes for a vibrant Mediterranean-inspired lunch or dinner.
# What You 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, to taste
10 - Freshly ground black pepper, to taste
11 - Juice of 1/2 lemon
→ Garnish
12 - Extra Parmesan cheese, for serving
13 - Fresh basil leaves, for garnish
# How to Make:
01 - Combine basil leaves, pine nuts, Parmesan, and garlic in a food processor. Pulse until finely chopped. With the machine running, gradually add olive oil for a smooth consistency. Incorporate 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, releasing aromatic flavor.
03 - Add spiralized zucchini noodles to the skillet. Sauté for 2 to 3 minutes, allowing them to soften just slightly while maintaining a crisp texture.
04 - Introduce halved cherry tomatoes to the pan. Toss gently and cook for 1 to 2 minutes, heating the tomatoes without letting them become mushy.
05 - Remove skillet from heat. Add prepared pesto and toss gently to coat zucchini noodles and tomatoes evenly.
06 - Serve promptly, garnished with fresh basil leaves and an additional sprinkle of Parmesan cheese.
