Ingredients

The following ingredients have 3 Servings
  • 3 Zucchini (, spiralized)
  • 1/2 pint yellow cherry tomatoes
  • 1/2 pint red cherry tomatoes
  • 1 tbsp olive oil
  • 1 cup packed basil
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 1/4 cup half and half
  • 1/2 cup shredded parmesan cheese
  • 1 tsp Kosher salt
  • 1 clove garlic (, minced)

Instruction

  • Add 1 tbsp of olive oil and tomatoes to a skillet over medium high heat
  • saute, covered, until the tomatoes begin to soften and get some color. About 5 minutes
  • Add all pesto ingredients to a food processor and process until smooth
  • Add a handful of zucchini noodles to a soup bowl. Cut them with kitchen scissors so they are not so long and microwave for 30 seconds
  • add basil pesto to noodles and toss. Top with burst tomatoes, leftover pine nuts, and parmesan