Spiralize the zucchini. Wash and trim the ends. Use a spiralizer to make noodles, or a julienne peeler if that’s what you have. Place the zoodles on a clean kitchen towel, sprinkle with a little salt, and let them sit for 10 minutes to release water.

Make the pesto. In a food processor, combine basil, pine nuts, garlic, lemon juice, and a pinch of salt. Pulse until roughly chopped. With the motor running, stream in the olive oil until smooth. Stir in the Parmesan and a few grinds of black pepper. Adjust salt and lemon to taste.

Prep the tomatoes. Halve the cherry tomatoes. If they’re very juicy, pat them dry. This helps keep the zoodles from getting watery.

Blot the zucchini. Gently squeeze the salted zucchini in the towel to remove excess moisture. Don’t wring too hard—just enough to keep the texture crisp-tender later.

Quick sauté. Heat a large skillet over medium heat with a drizzle of olive oil. Add the zucchini noodles and toss for 1–2 minutes. You want them just warmed and slightly softened, not fully cooked.

Add the tomatoes. Toss in the cherry tomatoes and cook for 1 more minute, just until they begin to glisten. Season with a pinch of salt and pepper.

Finish with pesto. Remove the skillet from heat. Add 3–4 tablespoons of pesto to start and gently toss to coat. Add more as needed so the noodles are lightly dressed, not drenched.

Taste and adjust. Add a squeeze of lemon, a pinch of red pepper flakes, and extra Parmesan if you like. Season with salt and pepper to balance the flavors.

Plate and garnish. Serve immediately with fresh basil leaves, a sprinkle of toasted pine nuts, and more grated cheese.