Begin by washing the zucchinis and trimming the ends. Using a spiralizer, create zucchini noodles and place them in a large bowl.

In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until finely chopped, then slowly drizzle in olive oil while processing until smooth.

In the bowl with the zoodles, add halved cherry tomatoes and half a cup of the freshly prepared pesto. Gently toss everything together with tongs.

If desired, fold in grilled chicken or feta cheese, and a handful of arugula. Mix gently to combine.

Serve the salad on plates or a serving bowl, optionally garnishing with extra Parmesan and basil leaves.