# What You'll Need:
→ 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
# How To Make It:
01 - In a food processor, combine basil leaves, pine nuts or walnuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the machine running, drizzle in olive oil until the mixture becomes smooth. Add lemon juice, salt, and pepper to taste.
02 - Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant.
03 - Add spiralized zucchini noodles to the skillet and cook for 2–3 minutes, stirring gently until slightly tender but still crisp.
04 - Add the halved cherry tomatoes and toss for 1–2 minutes until just heated but retaining their shape.
05 - Remove skillet from heat. Add the prepared pesto and mix gently to coat zucchini noodles and cherry tomatoes evenly.
06 - Arrange noodles in serving bowls. Garnish with additional Parmesan cheese and fresh basil leaves. Serve immediately.
