Spiralized zucchini coated in raw basil-pine nut pesto, tossed with cherry tomatoes for a light, fresh meal.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchinis, spiralized
02 - 1 cup cherry tomatoes, halved
→ Pesto
03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts (or 1/3 cup walnuts as substitute)
05 - 1/3 cup grated Parmesan cheese
06 - 1 garlic clove, peeled
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, for serving
13 - Cracked black pepper, to taste
# How-To:
01 - Spiralize the zucchinis and transfer the noodles to a large bowl. If they release excess moisture, gently pat dry with paper towels and set aside.
02 - Halve the cherry tomatoes and set aside until ready to fold into the dish.
03 - In a food processor combine basil, pine nuts (or walnuts), grated Parmesan, garlic, sea salt, black pepper and lemon juice. Pulse until the ingredients are finely chopped and start to come together.
04 - With the processor running, slowly stream in the extra virgin olive oil until the mixture becomes creamy and smooth. Stop to scrape down the sides as needed and adjust seasoning.
05 - Add the pesto to the prepared zucchini noodles and toss gently with a large spoon or tongs until the noodles are evenly coated.
06 - Fold in the halved cherry tomatoes, taste and adjust seasoning. Plate immediately and garnish with extra basil leaves, shaved Parmesan and cracked black pepper as desired.
