# 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 or walnuts, Parmesan cheese, and garlic. Pulse to finely chop. With the motor running, gradually pour in the olive oil and process until the mixture becomes a smooth pesto. Add lemon juice, salt, and pepper to taste and blend briefly to integrate.
02 - Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds, stirring occasionally, until aromatic.
03 - Introduce spiralized zucchini noodles into the skillet. Sauté for 2 to 3 minutes, tossing regularly, until noodles reach slight tenderness while retaining a crisp texture. Avoid overcooking.
04 - Add halved cherry tomatoes and sauté for 1 to 2 minutes, stirring gently until heated through but maintaining their firmness.
05 - Remove skillet from heat. Add the freshly prepared pesto and toss delicately to coat the zucchini noodles and tomatoes thoroughly.
06 - Serve promptly on plates, garnished with additional Parmesan cheese and whole basil leaves.
