# Components:
→ 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), toasted if desired
05 - 1/3 cup finely grated Parmesan cheese
06 - 1 garlic clove, peeled
07 - 1/3 cup extra-virgin olive oil
08 - 1/2 teaspoon fine sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 lemon, juiced (about 1 tablespoon)
→ Garnish (optional)
11 - Fresh basil leaves, for garnish
12 - Shaved Parmesan, for garnish
13 - Freshly cracked black pepper, to finish
# Method:
01 - Trim ends from zucchini and create noodles with a spiralizer or julienne peeler; transfer the strands to a large bowl and set aside.
02 - In a food processor place basil, pine nuts, Parmesan, garlic, salt, black pepper, and lemon juice; pulse until ingredients are finely chopped and begin to come together.
03 - With the processor running, slowly pour in the olive oil in a steady stream until the mixture becomes smooth but still has some texture; scrape down the sides as needed and adjust seasoning to taste.
04 - Add the pesto to the bowl with zucchini noodles and gently toss with tongs or two forks until the strands are evenly coated; if noodles are watery, pat dry with paper towels before tossing.
05 - Gently fold the halved cherry tomatoes into the coated noodles to distribute without bruising them.
06 - Portion onto plates and garnish with extra basil leaves, shaved Parmesan and a few grinds of black pepper; serve immediately for best texture.
