Gluten-Free Zucchini Noodles with Pesto

Ingredients:

• 4 medium zucchini, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper, to taste
• Cherry tomatoes, halved (optional)

Instructions:

1. In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped.
2. With the processor running, slowly add olive oil until the pesto is smooth.
3. Heat a large skillet over medium heat. Add zucchini noodles and sauté for 3-4 minutes until just tender.
4. Toss the noodles with the pesto until evenly coated.
5. Serve with cherry tomatoes if desired.

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