Zucchini noodles tossed with cherry tomato pesto, basil, and Parmesan make a fresh, vibrant summer main.
# Components:
→ Cherry Tomato Pesto
01 - 2 cups cherry tomatoes, halved
02 - 1 cup fresh basil leaves, packed
03 - 2 cloves garlic, peeled
04 - 1/3 cup toasted pine nuts or walnuts
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/3 cup extra virgin olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
→ Zucchini Pasta
09 - 4 medium zucchini, spiralized
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Garnish
13 - Additional freshly grated Parmesan cheese, optional
14 - Fresh basil leaves
15 - Toasted pine nuts
# Directions:
01 - Combine halved cherry tomatoes, basil leaves, garlic, toasted pine nuts or walnuts, and Parmesan cheese in a food processor. Pulse until the mixture is roughly chopped. With the machine running, stream in olive oil until a chunky pesto forms. Season with salt and black pepper. Set aside.
02 - Use a spiralizer or julienne peeler to create zucchini noodles. Pat dry thoroughly with paper towels to remove excess moisture.
03 - Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 2 to 3 minutes until barely tender but still crisp. Season with salt and black pepper.
04 - Remove skillet from heat. Add the cherry tomato pesto and gently toss to evenly coat all zucchini noodles.
05 - Divide zucchini pasta among plates. Garnish with extra grated Parmesan, fresh basil leaves, and toasted pine nuts if desired. Serve immediately.
