# What You'll Need:
→ Vegetables
01 - 4 medium zucchini, 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
# Directions:
01 - In a food processor, combine fresh basil leaves, pine nuts or walnuts, grated Parmesan, and garlic. Pulse until finely chopped.
02 - With the processor running, gradually stream in extra-virgin olive oil until the mixture reaches a smooth, cohesive consistency. Incorporate lemon juice, then season with salt and black pepper.
03 - Warm a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and minced garlic, cooking for about 30 seconds until fragrant.
04 - Add spiralized zucchini noodles to the skillet, sautéing for 2 to 3 minutes just until slightly tender but still crisp.
05 - Add halved cherry tomatoes and toss gently for 1 to 2 minutes until just warmed through, taking care not to overcook.
06 - Remove skillet from heat. Add prepared pesto and gently toss to evenly coat noodles and tomatoes.
07 - Divide noodles between plates, finishing each portion with additional Parmesan and fresh basil leaves as garnish.
