Combine basil, Parmesan (or nutritional yeast), pine nuts, garlic, lemon juice, and a pinch of salt in a food processor. Pulse until finely chopped. With the processor running, slowly pour in olive oil until smooth. Taste and adjust salt or lemon as needed.

Trim the ends of each zucchini. Use a spiralizer to create noodles (or a peeler for ribbon-like strips). Lay noodles on a towel and gently press to absorb moisture.

Heat a large skillet over medium. Add 1 tbsp olive oil. Toss zoodles for 2-3 minutes just until softened—don’t overcook, or they’ll turn mushy. Remove from heat immediately.

In a large bowl, toss warm zucchini noodles with pesto until evenly coated. Top with extra Parmesan and a sprinkle of black pepper.