Gluten Free Zucchini Noodles with Pesto

Ingredients

• Fresh basil leaves (for garnish)
• Cherry tomatoes (1/2 cup, halved)
• Black pepper (to taste)
• Salt (to taste)
• Lemon juice (1 tablespoon)
• Olive oil (1/4 cup)
• Parmesan cheese (1/4 cup, grated)
• Pine nuts (1/4 cup)
• Garlic (2 cloves)
• Basil leaves (2 cups)
• Zucchini (2 medium-sized)

Instructions

1. Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchinis.
2. In a food processor, combine the basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, lemon juice, salt, and black pepper. Blend until smooth to make the pesto sauce.
3. In a large skillet, heat some olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes until slightly softened.
4. Add the pesto sauce to the skillet and toss the zucchini noodles until well coated.
5. Remove from heat and garnish with halved cherry tomatoes and fresh basil leaves.
6. Serve immediately and enjoy!