Spiralized zucchini, homemade pesto, and juicy tomatoes create a light, flavorful Mediterranean main.
# Components:
→ 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 grated Parmesan cheese, for serving
12 - Fresh basil leaves, for garnish
# Method Steps:
01 - In a food processor, blend basil, pine nuts or walnuts, Parmesan, and garlic until finely chopped. With the machine running, gradually pour in olive oil until the mixture becomes smooth. Season with lemon juice, salt, and freshly ground black pepper to taste.
02 - Warm 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 to the skillet and sauté for 2 to 3 minutes just until tender yet crisp. Avoid overcooking to retain texture.
04 - Add cherry tomatoes and toss for 1 to 2 minutes, heating until just softened while maintaining their shape.
05 - Remove skillet from heat. Add the prepared pesto and gently toss to coat zucchini noodles and cherry tomatoes evenly.
06 - Transfer to serving plates. Top with additional grated Parmesan and fresh basil leaves for garnish.
