Spiralize the zucchini: Wash and trim the ends. Use a spiralizer to make noodles. If you don’t have one, use a julienne peeler or a regular vegetable peeler for ribbons.

Salt and rest: Toss the zoodles with a light sprinkle of salt and set them in a colander for 10 minutes. This helps draw out extra moisture.

Make the pesto: In a food processor, combine basil, toasted nuts, garlic, Parmesan, a pinch of salt, and a few grinds of pepper. Pulse until chopped, then stream in olive oil until smooth but still a bit textured. Add a squeeze of lemon juice and a little zest. Taste and adjust salt, pepper, and lemon.

Pat the zoodles dry: After resting, gently squeeze the zucchini with a clean kitchen towel or paper towels to remove excess water. Don’t overdo it; you just want them less wet.

Quick sauté: Warm a large skillet over medium heat with a drizzle of olive oil. Add the zoodles and toss for 1–2 minutes, just until warmed and slightly tender. They should still have some bite. Avoid overcooking.

Toss with pesto: Remove the pan from heat. Add the pesto and toss to coat evenly. If it feels thick, loosen with a tablespoon of warm water or a splash more oil.

Finish and serve: Add cherry tomatoes if using, a pinch of red pepper flakes, and extra Parmesan. Taste and adjust seasoning with salt, pepper, and more lemon if needed. Serve immediately.