Spiralized zucchini, basil pesto, cherry tomatoes create a light, colorful Mediterranean-inspired summer dish.
# 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
# Directions:
01 - Combine basil leaves, pine nuts or walnuts, grated Parmesan cheese, and garlic in a food processor. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture is smooth. Incorporate lemon juice, salt, and 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 fragrant.
03 - Add spiralized zucchini noodles to the skillet. Sauté for 2 to 3 minutes until slightly tender yet retaining crispness. Avoid overcooking to preserve texture.
04 - Add the halved cherry tomatoes and toss for 1 to 2 minutes until just warmed but not mushy.
05 - Remove skillet from heat. Add the prepared pesto and gently toss to coat the zucchini noodles and tomatoes evenly.
06 - Serve immediately, topped with extra Parmesan cheese and fresh basil leaves.
