Follow these steps for perfect Zucchini Noodles with Pesto every time:

Step 1: Prepare the Pesto

1. Toast the Pine Nuts (Optional but Recommended): Place the pine nuts in a dry skillet over medium-low heat. Toast for 3-5 minutes, shaking the pan frequently, until they are lightly golden and fragrant. Be careful not to burn them. Remove from skillet immediately and let them cool slightly. This step deepens their nutty flavour significantly.
2. Combine Pesto Ingredients: In the bowl of a food processor, combine the packed fresh basil leaves, toasted pine nuts, roughly chopped garlic cloves, and grated Parmesan cheese.
3. Pulse: Pulse the mixture several times until the ingredients are roughly chopped and combined. Scrape down the sides of the bowl as needed.
4. Stream in Olive Oil: With the food processor running on low speed, slowly stream in the 1/2 cup of extra virgin olive oil until the pesto is smooth and emulsified. If you prefer a chunkier pesto, process for less time. If you like it smoother, process a bit longer.
5. Add Lemon Juice and Season: Stir in the fresh lemon juice (if using). Taste the pesto and season generously with salt and freshly ground black pepper. Remember that the Parmesan is already salty, so add salt incrementally. Pulse a couple more times to fully combine.
6. Set Aside: Transfer the pesto to a bowl and set aside while you prepare the zucchini noodles. If not using immediately, cover the surface directly with plastic wrap or a thin layer of olive oil to prevent oxidation (browning).

Step 2: Prepare the Zucchini Noodles (Zoodles)

1. Wash and Trim Zucchini: Thoroughly wash the zucchini under cold running water. Trim off both ends (the stem and blossom end).
2. Spiralize the Zucchini: Using a spiralizer, process the zucchini according to your machine’s instructions. Most spiralizers offer different blades; a spaghetti or fettuccine-sized blade works well for this recipe. Place the resulting zucchini noodles (zoodles) in a large colander set over a bowl or in the sink. *(*See Tips section for alternatives if you don’t have a spiralizer).
3. Salt and Drain (Optional but Recommended for Less Watery Zoodles): Lightly sprinkle the zoodles in the colander with a pinch of salt (about 1/4 to 1/2 teaspoon). Gently toss them with your hands to distribute the salt. Let the zoodles sit for 15-30 minutes. The salt will help draw out excess moisture, preventing a watery final dish. You’ll see water collecting in the bowl underneath.
4. Pat Dry: After draining, gently squeeze handfuls of the zucchini noodles to remove more water. Then, lay them out on paper towels or a clean kitchen towel and pat them thoroughly dry. This step is crucial for achieving a good texture and preventing a soggy sauce.

Step 3: Cook the Zucchini Noodles

1. Heat Olive Oil: Place a large skillet or sauté pan over medium heat. Add the 1 tablespoon of olive oil.
2. Sauté Zoodles Briefly: Once the oil is shimmering slightly (but not smoking), add the dried zucchini noodles to the skillet. Sauté for only 1-3 minutes, tossing frequently with tongs. The goal is to heat them through and make them slightly tender-crisp, not to cook them until soft or mushy. Overcooking will release more water and result in soggy zoodles. They should still have a slight bite.
3. Remove from Heat: Immediately remove the skillet from the heat as soon as the zoodles are warmed through.

Step 4: Combine and Serve

1. Add Pesto: Add your desired amount of the prepared basil pesto to the skillet with the warm zucchini noodles. Start with about 1/2 cup and add more if needed, depending on how saucy you like it.
2. Toss Gently: Using tongs, gently toss the zucchini noodles with the pesto until they are evenly coated. The residual heat from the noodles will warm the pesto slightly. Avoid tossing too vigorously, as the zoodles are delicate.
3. Taste and Adjust: Taste the Zucchini Noodles with Pesto and adjust seasoning if necessary, adding more salt, pepper, or even a squeeze of lemon juice.
4. Serve Immediately: Divide the Zucchini Noodles with Pesto among plates or bowls. Serve immediately for the best texture and flavour. Garnish as desired (see How to Serve).