Fresh zucchini noodles with cherry tomato pesto, basil, and Parmesan for a flavorful, simple Italian-style dish.
# Ingredients:
→ For the Cherry Tomato Pesto
01 - 2 cups (300 g) cherry tomatoes, halved
02 - 1 cup (30 g) fresh basil leaves, packed
03 - 2 cloves garlic, peeled
04 - 1/3 cup (50 g) toasted pine nuts or walnuts
05 - 1/2 cup (50 g) freshly grated Parmesan cheese
06 - 1/3 cup (80 ml) extra virgin olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
→ For the Zucchini Pasta
09 - 4 medium zucchinis (approximately 800 g), spiralized
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ For Garnish
13 - Additional grated Parmesan cheese (optional)
14 - Fresh basil leaves
15 - Toasted pine nuts
# Directions:
01 - Combine cherry tomatoes, basil, garlic, toasted pine nuts, and Parmesan in a food processor. Pulse until coarsely chopped. With the processor running, gradually stream in the olive oil until a textured pesto forms. Season with salt and pepper. Set aside.
02 - Spiralize the zucchinis. Gently pat the noodles dry with paper towels to absorb excess moisture.
03 - Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until they are lightly tender but retain a slight crispness. Season with salt and pepper.
04 - Remove the skillet from the heat. Add the cherry tomato pesto to the zucchini noodles and toss gently to ensure even coating.
05 - Serve immediately, garnishing with additional grated Parmesan, fresh basil leaves, and toasted pine nuts, if desired.
