# What You Need:
→ Vegetables
01 - 4 medium zucchinis, spiralized
02 - 1 and 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 - In a food processor, blend basil leaves, pine nuts, Parmesan cheese, and garlic until finely chopped. With the processor running, slowly pour in the olive oil until the mixture is smooth. Add lemon juice, salt, and black 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 and sauté for 2 to 3 minutes until slightly tender but still crisp.
04 - Add halved cherry tomatoes and toss for 1 to 2 minutes until just warmed but not softened.
05 - Remove skillet from heat. Add prepared pesto and toss gently to coat zucchini noodles and tomatoes evenly.
06 - Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
