Let’s twist up something fresh and green! Spiralize your zucchinis into noodles—use a spiralizer if you’ve got one, or buy pre-made zoodles if you’re short on time. Look at those curly green strands—too fun!
For the pesto, toss the basil, pine nuts, garlic, and Parmesan into a food processor—pulse it a few times to break it down. Then drizzle in the 1/3 cup olive oil while it’s running—watch it turn into this vibrant, herby sauce. Add salt and pepper—taste it, oh my gosh, so good!
Heat 1 tablespoon olive oil in a big skillet over medium heat. Toss in the zoodles—give ‘em a quick sauté for 3-5 minutes. You want ‘em tender but still a little crisp—nobody likes mushy noodles!
Turn off the heat and spoon in the pesto—start with half and add more ‘til it’s just right for you. Toss it all together—those zoodles should be coated in that green goodness!
If you’ve got cherry tomatoes, scatter some halves over the top—adds a sweet little burst and makes it look so pretty! Give it a final sprinkle of salt and pepper if it’s calling for it.
Serve it up warm—or cold if you’re into that vibe! Perfect for a light lunch, a side, or just because you’re craving something fresh. Twirl a forkful and dig in—this is veggie heaven!