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Preparation: Spiralize the zucchini into noodles using a spiralizer.

Fat heating: In a skillet, melt the butter together with olive oil over medium heat.

Cooking zoodles: Add the spiralized zucchini to the skillet and cook, stirring frequently, until tender and the liquid has evaporated, approximately 5 to 7 minutes.

Adding tomatoes: Introduce the cherry tomatoes to the skillet.

Pesto incorporation: Stir in the pesto sauce and reduce the heat to medium-low.

Final cooking: Continue to cook and stir for about 5 minutes, ensuring the zucchini is well coated with the pesto.

Seasoning: Season the mixture with Himalayan pink salt and both black and red pepper to taste.

Plating and garnishing: Transfer the zucchini mixture to serving bowls and garnish with grated parmesan cheese.

Serving with ideas: Steak, Keto-Friendly, Grilled Lamb Chops, Keto-Friendly, Baked Salmon, Keto-Friendly, Roasted Chicken, Keto-Friendly or Chicken Nuggets, Keto-Friendly.

Refrigerate: Store zoodles with pesto in an airtight container in the refrigerator for up to 2-3 days.

Freezing: Not recommended for freezing as zucchini noodles will become watery and lose their texture when thawed. Best enjoyed fresh.