Make the Pesto: In a food processor, combine the basil leaves, 50g of pine nuts, chopped garlic, and grated Parmesan. Pulse a few times until roughly chopped. With the processor running, slowly stream in the olive oil until the pesto is smooth but still has some texture. Stir in the lemon juice and salt. Taste and adjust seasoning if needed. You can learn more about the fascinating origins of this Italian sauce here.

Toast the Garnish: Place the remaining 50g of pine nuts in a small, dry frying pan over a medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are golden brown and aromatic. Remove them from the pan immediately to prevent them from burning and set aside.

Prepare the Zucchini Noodles: Wash and trim the ends of the courgettes. Using a spiralizer, create long noodles. If you don't have one, a julienne peeler also works well. For a guide on different methods, BBC Good Food has some great tips.

Dry the Noodles: Place the zucchini noodles in a colander and sprinkle lightly with salt. Let them sit for 10-15 minutes. This draws out excess water. Afterwards, gently pat them dry with a clean tea towel or paper towels. I find this step is crucial for avoiding a watery final dish.

Cook the Tomatoes: Heat 1 tbsp of olive oil in a large frying pan or skillet over a medium-high heat. Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they start to soften and their skins blister slightly.

Sauté the Zoodles: Add the dried zucchini noodles to the pan with the tomatoes. Using tongs, toss everything together and cook for just 1-2 minutes. You want them to be just heated through and slightly tender, but still with a distinct al dente bite. Be careful not to overcook them.

Combine and Serve: Remove the pan from the heat. Add about 4-5 tablespoons of your fresh pesto to the pan and toss gently to coat all the noodles and tomatoes. The residual heat will warm the sauce through perfectly.

Garnish and Enjoy: Divide the pesto zucchini noodles between two bowls. Top with the toasted pine nuts, a generous amount of shaved Parmesan, and a good crack of black pepper. Serve immediately.