# What You Need:
→ 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
# How To Make It:
01 - Combine basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped. With machine running, drizzle in olive oil until mixture forms a smooth paste. Add lemon juice, salt, and pepper; blend to incorporate. Adjust seasoning as needed.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add minced garlic and sauté for 30 seconds, stirring, until garlic is fragrant but not browned.
03 - Add spiralized zucchini to the skillet. Toss and sauté for 2 to 3 minutes until just tender yet still crisp. Avoid overcooking to maintain texture.
04 - Add halved cherry tomatoes and toss with zucchini for 1 to 2 minutes, warming tomatoes without allowing them to become mushy.
05 - Remove skillet from heat. Add prepared pesto and fold gently to evenly coat the zucchini noodles and tomatoes.
06 - Transfer to serving plates. Garnish with additional Parmesan cheese and fresh basil leaves. Serve immediately.
