Zucchini Noodles with Pesto (Print Version)

Toss spiralized zucchini with basil pesto and tomatoes for a quick, refreshing, low-carb summer dish.

# Ingredients:

→ Zucchini Noodles

01 - 2 medium zucchini, spiralized

→ Pesto

02 - 1 cup fresh basil leaves, packed
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup pine nuts or walnuts
05 - 1 small garlic clove
06 - 1/3 cup extra-virgin olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper

→ Vegetables

09 - 1 cup cherry tomatoes, halved

→ Garnish

10 - Extra basil leaves
11 - Additional grated Parmesan, to taste (optional)

# Steps:

01 - Spiralize zucchini to form noodles. Transfer to a large mixing bowl and set aside.
02 - In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, sea salt, and black pepper. Pulse until finely chopped.
03 - With the processor running, slowly stream in olive oil until the pesto becomes smooth and creamy. Scrape down sides if necessary.
04 - Add the prepared pesto to the zucchini noodles. Toss gently to achieve even coating.
05 - Add halved cherry tomatoes and toss again until all components are well combined.
06 - Portion onto plates and garnish with extra basil leaves and additional Parmesan, if desired. Serve immediately.

# Notes:

01 - For a plant-based variation, substitute nutritional yeast for Parmesan cheese.
02 - Walnuts or almonds may replace pine nuts if preferred.
03 - Serve promptly after tossing to prevent noodles from releasing excess liquid.
04 - Grilled chicken or shrimp may be added for increased protein content.

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