1. Heat the oven to 180c and toast the pine nuts for 10 minutes until golden. Remove and set aside to cool.
  2. Once cooled, place all the pesto ingredients in a food processor and process until smooth and combined.
  3. Spiralize your zucchinis and saute in a frying pan over medium heat for 2-3 minutes (don’t let them get soggy) or microwave for 1 minute.
  4. Mix through with a massive dollop of fresh pesto and serve with some parmesan or nutritional yeast!