# What You’ll Need:
→ Vegetables
01 - 4 medium zucchinis, spiralized
02 - 1.5 cups cherry tomatoes, halved
03 - 2 cloves garlic, minced
→ Pesto
04 - 2 cups fresh basil leaves, packed
05 - 0.33 cup pine nuts or walnuts
06 - 0.33 cup grated Parmesan cheese
07 - 1 small clove garlic
08 - 0.5 cup extra-virgin olive oil
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Juice of half a lemon
→ Garnish
12 - Extra Parmesan cheese, for serving
13 - Fresh basil leaves, for garnish
# Directions:
01 - Combine basil leaves, pine nuts or walnuts, Parmesan, and garlic in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the mixture becomes smooth. Add lemon juice, salt, and black pepper to taste.
02 - Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and the minced garlic. Sauté for 30 seconds until aromatic.
03 - Add spiralized zucchini noodles to the skillet and cook for 2 to 3 minutes, stirring, until just tender but retaining a crisp texture. Avoid overcooking.
04 - Add the halved cherry tomatoes to the zucchini, tossing for 1 to 2 minutes until warmed through but not softened.
05 - Remove the skillet from heat. Add prepared pesto and gently toss to evenly coat the zucchini noodles and tomatoes.
06 - Serve immediately, topped with additional Parmesan and fresh basil leaves for garnish.
