Spiralize the 4 medium zucchini spiralized into noodles using a spiralizer fitted with the medium noodle blade. Place the noodles in a Colander, toss with ½ tsp ½ tsp kosher salt for drawing out moisture, and let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with Paper Towel — this step is key to preventing watery noodles.

In a Food Processor, combine the 2 cups fresh basil leaves packed leaves, 3 cloves garlic peeled, and toasted ¼ cup pine nuts lightly toasted. Pulse 8–10 times until coarsely chopped. With the motor running, slowly drizzle in the ½ cup extra-virgin olive oil plus more for cooking until the pesto is smooth and emulsified. Add the ½ cup Parmesan cheese freshly grated, plus more for serving, 1 tbsp fresh lemon juice, ½ tsp kosher salt for drawing out moisture, and ¼ tsp black pepper freshly ground. Pulse a few more times to combine. Taste and adjust seasoning.

Heat 1 tablespoon of ½ cup extra-virgin olive oil plus more for cooking in a large Skillet over medium-high heat. Add the dried 4 medium zucchini spiralized into noodles noodles and toss with tongs for 1–2 minutes, just until slightly tender but still with a bite — do not overcook or they will become mushy. Remove from heat immediately.

Add the pesto to the Skillet with the warm 4 medium zucchini spiralized into noodles noodles and toss gently to coat every strand. Divide among bowls and top with halved 1 cup cherry tomatoes halved, extra ½ cup Parmesan cheese freshly grated, plus more for serving, toasted ¼ cup pine nuts lightly toasted, and a pinch of ¼ tsp red pepper flakes if desired. Serve immediately.