Vibrant zucchini noodles with basil pesto and cherry tomatoes, perfect for summertime vegetarian, gluten-free life.
# What you 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 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
# Steps to follow:
01 - In a food processor, combine basil leaves, pine nuts, Parmesan, and garlic. Pulse until finely chopped. With the motor running, gradually add olive oil to emulsify. Incorporate lemon juice, season with salt and pepper to taste, and blend until smooth.
02 - Heat a large nonstick skillet over medium temperature. Add 1 tablespoon olive oil and minced garlic. Sauté for approximately 30 seconds until aromatic.
03 - Add spiralized zucchini to the skillet. Sauté for 2 to 3 minutes until just tender but retaining crispness. Avoid overcooking to preserve texture.
04 - Add halved cherry tomatoes to the pan. Toss gently for 1 to 2 minutes until they are warmed but remain firm.
05 - Remove skillet from heat. Add prepared basil pesto, gently tossing to coat zucchini noodles and tomatoes evenly.
06 - Plate immediately, topping with extra Parmesan cheese and fresh basil leaves as garnish.
