Start by trimming the ends of two medium zucchinis and using a spiralizer to create long, noodle-like strands.

In a food processor, combine a generous handful of fresh basil, a quarter cup of pine nuts, half a cup of grated Parmesan cheese, and two cloves of garlic. Pulse while drizzling in about half a cup of olive oil until creamy.

Once blended, taste the pesto sauce, adding salt and pepper to enhance its flavors. Pulse again for a few seconds.

Halve a handful of sweet cherry tomatoes and set them aside in a small bowl.

In a large mixing bowl, add the spiralized zucchini noodles and pour in the pesto sauce. Toss gently for about a minute.

Spoon the Zucchini Noodles with Pesto onto serving plates, top with the halved cherry tomatoes, and drizzle a little olive oil.