# 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 - Combine basil leaves, pine nuts, grated Parmesan, and garlic in a food processor. Pulse until finely chopped, then slowly drizzle in extra-virgin olive oil until the mixture is smooth. Add lemon juice, salt, and pepper to taste.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add spiralized zucchini noodles to the skillet and sauté for 2 to 3 minutes, stirring gently until just tender yet still crisp.
04 - Add halved cherry tomatoes to the pan and toss for 1 to 2 minutes until just warmed without becoming mushy.
05 - Remove skillet from heat. Add prepared pesto and toss gently to ensure noodles and tomatoes are evenly coated.
06 - Plate immediately and garnish generously with extra Parmesan cheese and fresh basil leaves.
