# What You'll Need:
→ Vegetables
01 - 2 medium zucchini, spiralized
02 - 1 cup cherry tomatoes, halved
→ Pesto
03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts (or walnuts)
05 - 1/3 cup grated Parmesan cheese
06 - 1 garlic clove, peeled
07 - 1/3 cup extra virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon (about 1 tablespoon)
→ Garnish (optional)
11 - Extra basil leaves
12 - Shaved Parmesan
13 - Cracked black pepper
# Directions:
01 - Trim ends from the zucchini and use a spiralizer or julienne peeler to create noodles; place them in a large bowl and set aside.
02 - In a food processor combine basil, pine nuts (or walnuts), grated Parmesan, whole garlic clove, sea salt, black pepper and lemon juice; pulse to break down the solids.
03 - With the motor running, stream in the extra virgin olive oil until the mixture forms a smooth, creamy paste; scrape the sides and pulse once to ensure an even texture.
04 - Add the pesto to the bowl with the zucchini noodles and gently toss with tongs or two forks until every strand is lightly coated.
05 - Scatter the halved cherry tomatoes into the dressed noodles and fold through gently to avoid crushing them.
06 - Portion immediately and garnish with extra basil leaves, shaved Parmesan and a crack of black pepper; refrigerate briefly only if needed to firm the noodles.
