Sun-dried Tomato Pesto

1. Toss everything into a food processor and let it work its magic until the mixture is finely chopped.
2. Drizzle in the olive oil while it’s blending until the consistency feels just right, thick, but still spreadable.
3. Give it a taste, adjust the seasoning, and stash it in a jar.
4. It’ll keep for a week in the fridge, though you’ll probably use it up faster than that.
5. When needed, heat a little pesto in a pan with some olive oil, toss in the meatballs, and coat them in that flavorful goodness.
6. Serve it all up with zoodles and a shower of Parmesan.

Parmesan Meatballs

1. Throw everything into a bowl and get your hands in there, mix until it’s all combined.
2. Roll the mixture into meatballs about the size of a golf ball.
3. Heat some olive oil in a pan over medium heat and brown the meatballs in batches.
4. Don’t cram too many in at once; they need space to get that golden crust.
5. Once they’re done, set them aside.

Zoodles

1. Grab a couple of zucchinis and spiralize them to create your zoodles.
2. No spiralizer? No problem, most stores have pre-made zoodles these days.
3. Warm them up in the same pan you used for the meatballs so they pick up any leftover flavors.
4. Don’t overdo it; they’re best with a little crunch.

Serving

1. Combine the warm meatballs with the heated pesto, gently tossing to coat every bite.
2. Pile it all on a bed of zoodles, then top with plenty of freshly grated Parmesan.
3. If you’re feeling extra, drizzle a bit more olive oil on top, because why not?

Tips:

1. No fresh thyme? Use basil or parsley instead.
2. Want a little kick? Toss some chili flakes into the pesto.
3. Leftover pesto? Spread it on toast, stir it into scrambled eggs, or use it as a sandwich spread. Trust me, it’ll elevate anything.