Ingredients:

  • 2 cups fresh basil leaves (50g)
  • 1/2 cup extra virgin olive oil (120ml)
  • 1/3 cup grated Parmesan cheese (30g)
  • 3 tbsp toasted pine nuts (15g)
  • 2 cloves garlic (6g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp black pepper (1g)
  • 3 large medium zucchini (680g)
  • 1 cup cherry tomatoes (150g)
  • 1/4 cup oil-packed sun-dried tomatoes (40g)
  • 1 tsp kosher salt (6g)

Instructions:

  1. Spiralize the zucchini into long strands. Place them in a colander, sprinkle with 1 tsp of salt, and toss gently. Let them sit for 10 minutes to draw out excess water. Rinse quickly with cold water and pat dry with a clean kitchen towel.
  2. In a food processor, pulse the garlic and toasted pine nuts until coarse. Add the basil, lemon juice, salt, and pepper. While the processor is running on low, slowly drizzle in the olive oil until the mixture is velvety. Stir in the grated Parmesan by hand.
  3. Heat a large skillet over medium-high heat. Add the patted-dry zoodles and sauté for 2–3 minutes, stirring frequently until slightly translucent but still al dente. Remove from heat immediately.
  4. While the zoodles are still warm, fold in the prepared pesto, halved cherry tomatoes, and sun-dried tomatoes.