Zucchini Ribbon Noodles with Pesto and Cherry Tomatoes

1.Wash and dry the zucchinis thoroughly. Using a vegetable peeler or mandoline, slice the zucchinis lengthwise into thin ribbons and place them in a large bowl. Set aside.

2.In a food processor, combine fresh basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until finely chopped.

3.With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth, creamy pesto sauce. Add salt and freshly ground black pepper to taste. Optionally, add lemon juice for brightness and pulse briefly to combine.

4.Gently toss the zucchini ribbons with the prepared pesto sauce until evenly coated. Be careful not to overmix to avoid releasing too much moisture from the zucchini.

5.Add the halved cherry tomatoes to the bowl and gently fold them into the coated ribbons.

6.Season the dish with additional salt and pepper if needed. Serve immediately for the freshest taste and best texture.

7.Tip: For a slightly warm dish, briefly sauté the zucchini ribbons in a non-stick pan over medium heat for 1-2 minutes before tossing with pesto, but avoid cooking too long to maintain their crispness and low-carb benefit.