Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
One pack of joyloop zucchini spirals
2 cups of fresh basil leaves
1/4 cup of cashews (almonds, pistachios, and walnuts also work well)
2 cloves of garlic
1/3 cup of extra-virgin olive oil
2 teaspoons of fresh lemon juice
1/4 cup of grated parmesan cheese
1/2 cup of cherry tomatoes
Salt and pepper, to taste
1. Combine the basil, garlic, nuts, and lemon juice in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper (the flavors really develop if you let it sit in the fridge for a few hours so make ahead, if possible).
2. Add pesto to a pan and bring to medium heat. Toss in the 1/2 cup of cherry tomatoes so they can soften (2-3 minutes).
3. Combine the zucchini spirals and sauce for 3-5 minutes until zucchini softens and is cooked to your liking. Top with some additional parmesan cheese and serve.
Note: This could easily be served cold instead. Just toss pesto and tomatoes together with zucchini spirals and store in fridge.