*This recipe makes enough to serve 2 people. You will also have pesto sauce left that you can freeze and use for another time.
1 4 oz. container of Basil Paste
1 teaspoon of garlic powder
1/4 cup pine nuts
1/2 cup grated parmesan cheese
4 tablespoons olive oil
2 tablespoons of water
Cherry tomatoes & parmesan for garnish
Mix the basil paste, garlic powder, nuts, cheese and olive oil into a blender and blend until mixed well. Add the water and blend until mixed.
Use a spiralizer and make noodles out of the zucchini. There will be small portions of the zucchini that you will not be able to spiralize because they are too small. Cut these zucchini ends into thin slices and add into the noodles.
On the stove, heat up 1 tablespoon of olive oil in a skillet. Add all of the zoodles and cook on medium for about 2 minutes. Add ~1/3 of the pesto mix into the zoodles on the stove and mix well. Cook zoodles until heated thoroughly or for about 5 more minutes.
While the zoodles & pesto sauce are cooking, cut the desired amount of cherry tomatoes into halves.
Plate the zoodle pesto mixture, and top with the cherry tomatoes and desired amount of parmesan cheese.