Zucchini Noodles Pesto Tomatoes (Print Version)

Crisp zucchini noodles with basil pesto and cherry tomatoes deliver a healthy, flavorful Mediterranean main.

# Components:

→ Vegetables

01 - 4 medium zucchinis, spiralized
02 - 1 1/2 cups cherry tomatoes, halved
03 - 2 cloves garlic, minced

→ Pesto

04 - 2 cups fresh basil leaves, packed
05 - 1/3 cup pine nuts or walnuts
06 - 1/3 cup grated Parmesan cheese
07 - 1 small clove garlic
08 - 1/2 cup extra-virgin olive oil
09 - Salt and freshly ground black pepper, to taste
10 - Juice of 1/2 lemon

→ Garnish

11 - Extra Parmesan cheese, for serving
12 - Fresh basil leaves, for garnish

# Directions:

01 - Combine basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped. While processing, slowly drizzle in olive oil until a smooth consistency forms. Stir in lemon juice, salt, and pepper to taste.
02 - Heat a large nonstick skillet over medium flame. Add 1 tablespoon olive oil and the minced garlic. Cook gently for 30 seconds until aromatic.
03 - Add spiralized zucchini to the skillet and sauté for 2 to 3 minutes until slightly tender yet maintaining crisp texture. Avoid overcooking.
04 - Add halved cherry tomatoes to the skillet and toss for 1 to 2 minutes until just warmed but not soft.
05 - Remove the skillet from heat. Add prepared pesto and gently toss to coat zucchini noodles and tomatoes evenly.
06 - Plate immediately, topping with extra Parmesan and fresh basil leaves as desired.

# Expert Advice:

01 -
  • You can throw it together in twenty minutes, making your kitchen smell like a little trattoria.
  • There’s something deeply satisfying about how light and refreshing it leaves you, yet it feels complete and indulgent.
02 -
  • If you overcook the zucchini noodles, they release a flood of water and lose their beautiful crunch.
  • Adding pesto off the heat keeps its color vivid and flavor bright—don’t rush this step!
03 -
  • Always taste your pesto before adding it—sometimes a pinch more salt or a splash of lemon makes all the difference.
  • Let the cherry tomatoes sit at room temperature before cooking to maximize their sweetness and juiciness.
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