Use a julienne peeler or spiraliser to turn zucchini into noodle-like strips. The julienne peeler can be bought in kitchen stores, and cuts things in long strips.
Put all the zucchini noodles in a bowl and sprinkle with ½ teaspoon salt. Use your hands and stir it well, mixing the salt evenly. Allow the noodles to sit for about half an hour so that water can be drained.
To make the pesto: Combine the basil, extra virgin olive oil, lemon juice, pine nuts, almonds, garlic (peel first) and salt in the blender. Blend until it’s completely smooth.
Once you see water leave the zucchini noodles, drain out as much water as possible. If the noodles are too salty, you may want to rinse it. Pour the pesto into the zucchini and stir it well.
Transfer it on a plate and add some extra basil leaves on top.