Step 1: Prepare the Zucchini Noodles

1. Wash and trim the ends of the zucchinis. Use a spiralizer to turn them into thin, noodle-like strands. Alternatively, use a vegetable peeler to create thin ribbons.
2. Place the zucchini noodles in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.

Step 2: Make the Pesto Sauce

1. In a food processor, add fresh basil leaves, grated Parmesan, pine nuts, garlic cloves, and lemon juice.
2. Pulse until the mixture starts to combine.
3. Gradually add the olive oil while pulsing until you achieve a smooth, thick consistency.
4. Season with salt and pepper to taste, then set aside.

Step 3: Sauté the Zucchini Noodles

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Toss in the zucchini noodles and sauté for 2-3 minutes until they are just tender but still slightly firm. Avoid overcooking to prevent them from becoming soggy.
4. Season with a bit of salt and pepper.

Step 4: Combine with Pesto

1. Remove the skillet from the heat and add the pesto sauce to the warm zucchini noodles.
2. Toss gently until the noodles are evenly coated with the pesto.

Step 5: Plate and Add Burrata

1. Divide the zucchini noodles into serving bowls.
2. Place a burrata ball on top of each bowl.
3. Add cherry tomato halves around the burrata (if using) and sprinkle toasted pine nuts over the top.
4. Garnish with freshly ground black pepper and a handful of chopped basil.