Start by washing 2 medium-sized zucchinis. Use a spiralizer to turn them into noodles. If you don't have a spiralizer, you can use a peeler to create thin, noodle-like strips.
For the pesto, take 2 cups of fresh basil leaves, 1/2 cup of pine nuts, 2 cloves of garlic, 1/2 cup of grated Parmesan cheese, and salt to taste. Blend these ingredients in a mixer until smooth. Gradually add 1/2 cup of olive oil while blending to get a creamy consistency.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the zucchini noodles and saut\u00e9 for 2-3 minutes until they are slightly softened.
Lower the heat and add the prepared pesto to the pan. Toss the noodles until they are well coated with the pesto.
Serve the Zucchini Noodles with Pesto hot, garnished with a sprinkle of grated Parmesan cheese.