Zucchini Noodles Pesto Tomatoes

# Components:

→ Vegetables

01 - 4 medium zucchinis, 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 - Combine basil leaves, pine nuts or walnuts, Parmesan, and garlic in a food processor. Pulse until finely chopped. With the machine running, slowly stream in olive oil until smooth. Incorporate lemon juice, salt, and pepper to taste.

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

03 - Add spiralized zucchini noodles to the skillet and sauté for 2–3 minutes until slightly tender but retaining crunch. Avoid overcooking.

04 - Toss in halved cherry tomatoes and cook for 1–2 minutes just until warmed.

05 - Remove skillet from heat. Gently mix in prepared pesto to coat noodles and tomatoes evenly.

06 - Serve immediately topped with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -

It delivers freshness in every forkful—crunchy zucchini, juicy tomatoes, and the punch of basil.
You can make it in twenty minutes without turning on the oven, which is a blessing on hot days.

02 -

If you cook the zucchini too long, it turns watery and mushy—always pull it off the heat early.
I learned the hard way that warm tomatoes bring out their sweetness, while overcooking makes them collapse.

03 -