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Spiralize the zucchini into noodles using a spiralizer or cut into thin strips with a julienne peeler. Place the noodles in a colander set over the sink, toss with ½ tsp salt, and let stand for 10 minutes, then pat dry with paper towels to remove excess moisture.
Combine the basil, pine nuts, and garlic in a food processor and pulse until coarsely chopped, about 8–10 pulses. Add the Parmesan, lemon juice, ¼ tsp salt, and black pepper, then pulse 3–4 more times to combine. With the processor running, stream in the ½ cup extra-virgin olive oil until the pesto is smooth and cohesive, scraping down the sides once as needed.
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