4 Zucchini, ends trimmed
2 C Packed Fresh Basil Leaves
2 Cloves Garlic
1/3 C Extra-Virgin Olive Oil
2 t Fresh Lemon Juice
1/4 C Freshly Grated Parmesan Cheese

Salt and Pepper, to taste
Cherry or Grape Tomatoes, optional


Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside. Combine the basil and garlic 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 rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Add the zucchini pesto noodles to a skillet and sauté them up over medium heat for a few minutes. Top with tomatoes and serve immediately.


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