Zucchini Noodles with Pesto (Printable Version)

# What You Need:

→ 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, for garnish
11 - Additional grated Parmesan, to taste (optional)

# Steps to Follow:

01 - Spiralize the zucchini to create noodles. Place them in a large mixing bowl and set aside.
02 - In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
03 - With the processor running, slowly drizzle in olive oil until the pesto is smooth and creamy. Scrape down the sides as needed.
04 - Add the pesto to the bowl with zucchini noodles. Toss gently to coat evenly.
05 - Add cherry tomatoes and toss again until well combined.
06 - Divide between plates and garnish with extra basil and Parmesan, if desired. Serve immediately.

# Additional Notes:

01 - For a vegan version, use nutritional yeast instead of Parmesan.
02 - Swap pine nuts for walnuts or almonds if preferred.
03 - Add grilled chicken or shrimp for extra protein.
04 - Serve immediately to avoid watery noodles.

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