In a food processor, combine fresh basil leaves, minced garlic, pine nuts, extra-virgin olive oil, and grated Parmesan cheese. Blend until smooth, then season with salt and pepper.

Using a spiralizer, spiralize the zucchini into long noodle-like strands and place in a large bowl.

Sprinkle salt over the zucchini noodles and drizzle with olive oil, then gently toss to combine.

Add halved cherry tomatoes and fresh mozzarella pearls to the seasoned zucchini noodles, then gently stir in the pesto.

Serve immediately, garnished with freshly grated Parmesan if desired.