- 1 cup cherry tomatoes
- 4 zucchinis, spiralized into noodles
- ½ cup basil, packed
- ¼ cup pine nuts
- 1 clove garlic
- 2 Tbsp olive oil
- 1 Tbsp Yondu
1. Saute cherry tomatoes in olive oil for 3 min on high heat. Turn heat to medium, add zucchini and cook for 2 more minutes.
2. Make pesto by blending basil, pine nuts, garlic, olive oil and Yondu in a food processor.
3. Toss zucchini noodles with pesto and serve warm.
Save some pine nuts to garnish at the end for a delicate crunchy touch!