Spiralized zucchini, basil pesto, cherry tomatoes combine for a light, colorful Mediterranean summer meal.
# 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 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
# Method:
01 - In a food processor, blend basil leaves, pine nuts or walnuts, Parmesan, and garlic until finely chopped. With the motor running, steadily pour in the olive oil until the mixture is smooth. Add lemon juice, salt, and pepper; pulse to combine.
02 - Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and minced garlic; sauté for 30 seconds until aromatic.
03 - Add spiralized zucchini noodles to the skillet. Sauté for 2–3 minutes, stirring occasionally, until just tender but still retaining crispness.
04 - Stir in the halved cherry tomatoes and cook for 1–2 minutes, just until gently warmed.
05 - Remove the skillet from heat. Add the pesto and toss gently, ensuring noodles and tomatoes are evenly coated.
06 - Transfer to plates immediately. Garnish with additional Parmesan cheese and fresh basil leaves before serving.
