# 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, blend basil leaves, pine nuts, Parmesan, and garlic until finely chopped. With the motor running, gradually drizzle in olive oil until the mixture becomes smooth. Incorporate lemon juice and season with salt and black pepper to taste.
02 - Warm a large nonstick skillet over medium heat, add 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds, allowing the garlic to become aromatic.
03 - Add spiralized zucchini noodles to the skillet and sauté for 2 to 3 minutes, until just softened but still crisp. Avoid prolonged cooking to prevent mushiness.
04 - Introduce halved cherry tomatoes to the skillet and toss for 1 to 2 minutes, warming gently without allowing the tomatoes to break down.
05 - Remove the skillet from heat and gently toss the cooked noodles and tomatoes with the prepared pesto, ensuring an even coating.
06 - Serve promptly, garnished with additional Parmesan cheese and fresh basil leaves.
