Prepare the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until the ingredients are finely chopped.

Slowly drizzle in the extra virgin olive oil while the food processor is running. Continue to process until the pesto reaches a smooth, creamy consistency. Stir in the fresh lemon juice, 1/2 teaspoon (3g) of salt, and 1/4 teaspoon (1g) of black pepper. Taste and adjust seasoning if needed. Set aside.

Prepare the Zucchini Noodles: Wash the zucchini thoroughly. Using a spiralizer, create noodles from the zucchini. If you don't have a spiralizer, you can use a julienne peeler or a mandoline slicer to create thin strips.

Lightly Sauté Zoodles (Optional): For a slightly softer texture, you can quickly sauté the zucchini noodles. Heat 1 tablespoon (15ml) of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until slightly tender. Be careful not to overcook, as they can become mushy. If skipping this step, proceed directly to the next.

Combine and Serve: In a large bowl, gently toss the zucchini noodles with the prepared pesto until evenly coated. Add the halved cherry tomatoes and toss lightly to incorporate.

Serve immediately. Garnish with extra Parmesan cheese and a sprinkle of black pepper if desired.