We recommend using a vegetable spiralizer to make the zucchini “noodles.” They are available in kitchen-supply shops and online. For a vegan version, omit Parmesan and substitute ¼ cup sliced almonds and add them in with the herbs.
4 small zucchini, ends trimmed
1 cup (packed) fresh basil
1 cup (packed) fresh mint
1/3 cup light olive oil
2 teaspoons fresh lemon juice
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Grape tomatoes, halved, to taste
1 Use a spiralizer or mandoline slicer to cut zucchini into long, thin pieces.
2 Combine basil and mint in food processor, pulsing to finely chop. With processor running, stream in olive oil and lemon juice. Stir in Parmesan. Season to taste with salt and pepper.
3 Toss zucchini with pesto; add tomatoes and toss again. Serve immediately.