# What you'll 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
# How to make it:
01 - In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until all ingredients are finely chopped. With processor running, slowly drizzle in olive oil until smooth. Add lemon juice, salt, and pepper according to taste.
02 - Warm a large nonstick skillet over medium heat. Add one tablespoon olive oil and the minced garlic. Sauté for 30 seconds until the garlic is aromatic.
03 - Add spiralized zucchini noodles to the skillet. Sauté gently for 2 to 3 minutes, maintaining crispness without overcooking.
04 - Introduce halved cherry tomatoes and toss for 1 to 2 minutes, ensuring they are warmed but retain their shape.
05 - Remove skillet from heat. Add prepared pesto and toss gently to coat zucchini noodles and cherry tomatoes evenly.
06 - Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
