Quick Zucchini Noodles With Pesto - cooking recipe

Ingredients

3 1/2 ounces Parmesan cheese, roughly chopped
3/4 cup walnuts
1/3 cup olive oil, or as needed
1 bunch fresh parsley, chopped
1 clove garlic, minced
2 large zucchini, cut into noodles with a spiralizer
1 1/2 pints cherry tomatoes, halved
1 cup pitted Kalamata olives, halved

Preparation

Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
Heat olive oil in a large skillet over medium-high heat until hot. Stir in parsley and garlic and remove from heat. Toss zucchini noodles with the hot oil mixture and Parmesan-walnut mixture. Top with cherry tomatoes and olives to serve.