Combine basil, garlic and pine nuts in food processor or blender and pulse. Slowly add olive oil to mixture until a paste is formed. Add additional olive oil as needed to reach desired consistency. Season pesto with salt and pepper.
Using spiralizer or peeler, cut zucchinis into noodles.
Add 1 tbsp olive oil to large pan and coat bottom evenly. Add minced garlic and zucchini and saute 4-5 minutes until tender, stirring occasionally.
Mix zoodles with pesto and stir to coat evenly. Season with salt and pepper to taste and serve with optional parmesan cheese or as is.