Use a spiralizer to make noodles out of the zucchinis. Set aside.

In a food processor, combine the drained artichoke hearts, fresh basil leaves, lemon juice, garlic cloves, and a pinch of salt and pepper. Pulse until well mixed but still slightly chunky.

With the food processor running, slowly drizzle in the olive oil until combined, then stir in the grated Parmesan cheese.

In a large bowl, toss the zoodles with the freshly made artichoke lemon pesto until evenly coated.

Taste and adjust seasoning if necessary. Serve immediately, optionally topped with more Parmesan, a drizzle of olive oil, or additional fresh basil.