Pesto Zoodles with Cherry Tomatoes

Ingredients

• 4 medium zucchini
• 1 cup cherry tomatoes
• 2 cups basil
• 2 cloves garlic
• 1 cup pine nuts
• 0.5 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon nutritional yeast
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Instructions

1. 1Wash and pat dry the zucchini. Spiralize into noodles using a spiralizer.
2. 2Halve the cherry tomatoes and set aside.
3. 3In a food processor, combine fresh basil leaves, garlic, pine nuts, lemon juice, nutritional yeast, sea salt, and black pepper. Pulse until coarsely chopped.
4. 4While the processor is running, gradually add extra virgin olive oil until the pesto reaches a smooth consistency.
5. 5Taste the pesto and adjust seasoning if necessary.
6. 6In a large bowl, gently toss the zoodles with the pesto until evenly coated.
7. 7Add the halved cherry tomatoes to the zoodles, and toss lightly to combine.
8. 8Let the dish sit for a few minutes to allow flavors to meld.
9. 9Serve immediately, garnishing with additional basil leaves if desired.
10. 10For added protein, consider topping with chickpeas or lentils before serving.
11. 11Enjoy this light, nutrient-packed dish as a vibrant embodiment of Mediterranean eating.