Ingredient:

• Basil-pumpkin seed pesto
• ½ small yellow onion, roughly chopped*
• 1 garlic clove, roughly chopped
• 2 cups packed fresh basil leaves (arugula works, too)
• ½ cup pepitas (green pumpkin seeds), toasted**
• ⅓ cup olive oil
• 2 teaspoons red wine vinegar, to taste (or lemon juice)
• Pinch of red pepper flakes
• Salt, to taste
• Zucchini noodles
• 3 large zucchini
• Salt
• 1 pint cherry tomatoes (Heather served her tomatoes whole; I halved mine vertically)
• Fresh basil leaves, for garnishing