Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g)
  • 1/2 tsp (3g) sea salt
  • 1 cup (150g) cherry tomatoes, halved
  • 2 cups (60g) fresh basil leaves, packed
  • 1/3 cup (50g) pine nuts, toasted
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 cloves (6g) garlic, peeled
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp extra virgin olive oil (for sautéing)

Instructions:

  1. Spiralize the zucchini into noodles. Place noodles in a colander, sprinkle with salt, and let them sit for 10 minutes to release excess moisture. Gently pat dry with a paper towel.
  2. Pulse basil, toasted pine nuts, garlic, and lemon juice in a food processor until coarsely chopped. While running, slowly drizzle in the olive oil until velvety. Stir in the Parmesan cheese by hand.
  3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add zoodles and cherry tomatoes, tossing frequently for 2-3 minutes until warmed through but still al dente. Remove from heat immediately.
  4. Pour the prepared pesto over the warm noodles and toss gently to coat.