Spiralize the Zucchini
Wash and trim the ends of the zucchinis. Using a spiralizer, create long, noodle-like strands. Set the zucchini noodles (zoodles) aside. If you don’t have a spiralizer, use a vegetable peeler or julienne slicer to create thin ribbons.

Prepare the Pesto
In a food processor, combine the fresh basil, pine nuts, garlic, and nutritional yeast (or Parmesan). Pulse until all the ingredients are finely chopped. With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and emulsified. Season with salt and pepper to taste.

Cook the Zucchini Noodles
Heat a large skillet over medium heat. Add a small drizzle of olive oil, then toss in the zucchini noodles. Cook for 2-3 minutes, just until the zoodles are slightly softened. Be careful not to overcook them to avoid sogginess.

Combine and Serve
Remove the skillet from the heat and toss the cooked zucchini noodles with the pesto until evenly coated. Transfer to a serving dish and garnish with additional pine nuts, fresh basil leaves, or extra nutritional yeast if desired.