Caprese Pesto Zoodle Salad

Ingredients:

• 2 medium-sized zucchinis
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup pine nuts, toasted (optional, for garnish)
• Salt and pepper to taste

For the Pesto Sauce:

• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic, peeled
• Salt and pepper to taste

Instructions:

1. Make the Pesto Sauce:
   • In a food processor, combine the basil leaves, Parmesan cheese, pine nuts or walnuts, garlic cloves, salt, and pepper.
   • Pulse until the ingredients are finely chopped.
   • While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Adjust seasoning if necessary. Set aside.
2. Prepare the Zucchini Noodles (Zoodles):
   • Using a spiralizer, spiralize the zucchinis into noodle-like shapes.
   • Alternatively, you can use a julienne peeler to create long, thin strips resembling noodles.
3. Assemble the Salad:
   • In a large bowl, combine the zucchini noodles, halved cherry tomatoes, and halved fresh mozzarella balls.
   • Add the thinly sliced fresh basil leaves to the bowl.
4. Add the Pesto Sauce:
   • Pour the prepared pesto sauce over the salad ingredients.
   • Toss everything together until the zucchini noodles and other ingredients are evenly coated with the pesto sauce.
5. Garnish and Serve:
   • Optional: Toast the pine nuts in a dry skillet over medium heat until lightly golden brown and fragrant. Sprinkle them over the salad for added crunch and flavor.
   • Season the salad with salt and pepper to taste.
   • Serve immediately as a light and refreshing meal or side dish.