Spiralize the zucchini: Trim the ends and use a spiralizer to make noodles. If you don’t have one, use a julienne peeler or slice into thin ribbons with a vegetable peeler. Place the zoodles on paper towels and lightly salt. Let sit 10 minutes to draw out moisture.

Toast the nuts: In a dry skillet over medium heat, toast pine nuts or walnuts for 2–3 minutes, shaking often until fragrant and lightly golden. Transfer to a plate to cool.

Make the pesto: In a food processor, add basil, garlic, toasted nuts, Parmesan, lemon zest, and a squeeze of lemon juice. Pulse to combine. With the machine running, stream in olive oil until smooth but still textured. Season with salt, pepper, and more lemon to taste.

Blot the zoodles: Pat the salted zucchini dry with fresh paper towels to remove excess moisture. This helps prevent watery “pasta.”

Sauté quickly: Heat a large skillet over medium heat. Add a drizzle of olive oil and the zoodles. Cook 2–3 minutes, tossing gently until just tender. Avoid overcooking. They should keep a slight bite.

Toss with pesto: Remove the pan from heat. Add a few generous spoonfuls of pesto and toss to coat. If using cherry tomatoes or red pepper flakes, add them now. Taste and adjust seasoning.

Finish and serve: Plate immediately. Top with extra Parmesan, a twist of black pepper, and a light squeeze of lemon. Add your protein of choice if using.