Zucchini Noodles Pesto Tomatoes

# 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, 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

# Directions:

01 - In a food processor, add basil, pine nuts or walnuts, Parmesan cheese, and garlic. Pulse until the mixture is finely chopped. With the motor running, gradually stream in olive oil until the pesto reaches a smooth consistency. Blend in lemon juice, and season with salt and freshly ground black pepper to taste.

02 - Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil with the minced garlic and sauté for 30 seconds until aromatic.

03 - Add the spiralized zucchini noodles to the skillet. Toss and cook for 2 to 3 minutes, just until slightly tender but still crisp.

04 - Add halved cherry tomatoes and continue to toss for 1 to 2 minutes until the tomatoes are just warmed and retaining their shape.

05 - Remove skillet from heat. Add the prepared pesto and gently toss to coat zucchini noodles and tomatoes evenly.

06 - Divide among plates and serve immediately, garnished with additional Parmesan and fresh basil leaves.

# Expert Suggestions:

01 -

The homemade pesto tastes brighter than anything from a jar and clings to every zucchini strand.
I love how the cherry tomatoes burst just enough to sweeten each mouthful and balance the fresh basil.

02 -

Don’t cook the zucchini noodles too long or they’ll turn watery and limp—I learned the hard way on a soggy batch.
Toasting the pine nuts before blending makes the pesto taste richer and avoids bitterness—this changed everything for me.

03 -