• 3 cups (180g) fresh basil leaves
• 3 tablespoons (30g) pine nuts
• ¼ cup (60ml) olive oil
• ½ teaspoon (3.33g) freshly ground sea salt
• ¼ teaspoon (1.66g) freshly ground black pepper
• 1 large garlic clove, minced
• 3 tablespoons (16.5g) grated Parmesan cheese
• 2 medium zucchini, spiralized with blade C
• ¾ cup (110g) mixed heirloom cherry tomatoes
  

Combine the basil, pine nuts, olive oil, salt and pepper, garlic and Parmesan in a food processor and pulse until creamy.

Place the zucchini noodles and tomatoes in a large bowl, pour the pesto on top, and toss to combine.  

Serve.