Spiralized zucchini in raw basil pesto with cherry tomatoes and shaved Parmesan—light, low-carb, ready in 20 mins.
# 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)
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 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 - Freshly cracked black pepper
# Method:
01 - Trim ends from zucchini and spiralize into long noodles; place in a large bowl and set aside.
02 - Combine basil leaves, pine nuts (or walnuts), grated Parmesan, garlic, sea salt, black pepper and lemon juice in a food processor.
03 - Pulse ingredients until finely chopped, then run the motor and slowly drizzle in the olive oil until the mixture becomes creamy and cohesive; scrape down the bowl as needed.
04 - Add the pesto to the bowl with the zucchini noodles and toss gently with tongs or two forks until the noodles are evenly coated.
05 - Fold the halved cherry tomatoes into the coated noodles just until distributed, taking care not to crush them.
06 - Divide between plates and finish with extra basil leaves, shaved Parmesan and a crack of black pepper; serve immediately.
