# What You’ll Need:
→ Vegetables
01 - 2 medium zucchini, spiralized
02 - 1 cup cherry tomatoes, halved
→ Pesto
03 - 2 cups packed fresh basil leaves
04 - 1/3 cup pine nuts (or walnuts)
05 - 1/3 cup finely grated Parmesan cheese
06 - 1 clove garlic
07 - 1/3 cup extra-virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon
→ Garnish (optional)
11 - Extra basil leaves
12 - Shaved Parmesan
13 - Cracked black pepper
# How To Make It:
01 - Trim the zucchini ends and process through a spiralizer (or use a julienne peeler) to produce long, even noodles. Transfer to a large mixing bowl and, if needed, blot with paper towels to remove excess moisture.
02 - Place the basil, pine nuts, grated Parmesan, garlic, sea salt, black pepper and lemon juice into a food processor.
03 - Pulse until ingredients are finely chopped, then with the motor running, slowly stream in the olive oil until the mixture emulsifies into a creamy, cohesive sauce. Scrape down the bowl once and adjust seasoning to taste.
04 - Add the pesto to the spiralized zucchini and gently toss with tongs or two forks to ensure all strands are evenly coated without breaking them.
05 - Fold the halved cherry tomatoes into the coated noodles, taking care to distribute them evenly without bruising.
06 - Portion onto plates and garnish with additional basil leaves, shaved Parmesan and cracked black pepper as desired. Serve immediately to retain the fresh texture.
