Spiralize the zucchini. Use a spiralizer or julienne peeler to create long strands. Set them on a paper towel and sprinkle lightly with salt. Let sit for 10–15 minutes to draw out moisture, then pat dry.

Toast the nuts (optional but recommended). Warm a dry skillet over medium heat. Add pine nuts or walnuts and toast, stirring often, until fragrant and lightly golden, 3–5 minutes. Remove to cool.

Make the pesto. In a food processor, add basil, garlic, nuts, Parmesan, lemon juice, salt, and pepper. Pulse to combine. With the motor running, slowly stream in olive oil until the pesto is smooth but still a bit textured. Taste and adjust seasoning.

Warm the zoodles. Heat a large skillet over medium heat. Add a drizzle of olive oil. Toss in the zucchini noodles and cook for 1–2 minutes, just until slightly tender but still crisp. Do not overcook or they’ll turn watery.

Toss with pesto. Turn off the heat. Add 2–3 tablespoons of pesto per serving and toss to coat. Add more if you like it saucier.

Finish and serve. Top with extra Parmesan, black pepper, and red pepper flakes. Add your protein of choice if using. Serve right away for the best texture.