Use a spiralizer to create zucchini noodles from the zucchini. Pat the noodles dry with paper towels to remove excess moisture.

In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes until lightly golden and fragrant, stirring frequently to prevent burning. Set aside to cool.

In a food processor, combine basil leaves, toasted pine nuts, Parmesan cheese, garlic-infused olive oil, lemon juice, salt, and pepper. Pulse until coarsely chopped, then slowly drizzle in the olive oil while processing until smooth and creamy.

Heat a large skillet over medium heat. Add the zucchini noodles and saute for 2-3 minutes until just tender but still slightly crisp. Do not overcook or they will become watery.

Remove the skillet from heat. Add the pesto to the warm zucchini noodles and toss gently until the noodles are evenly coated with the pesto sauce.

Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Transfer to serving plates and garnish with extra Parmesan cheese and a few fresh basil leaves if desired. Serve immediately while warm.