Preheat the oven to 350F. Scatter the pecans on a rimmed baking sheet and toast until fragrant, about 7 minutes. Let cool.

Meanwhile, create the zucchini noodles. Several different kitchen tools are available for this but can also use a vegetable peeler.

Place the pecans in a food processor and add lemon zest, basil, parsley and garlic. Pulse until chunky. Scrape the mixture off the sides and add a bit of oil. Pulse again. Add water as needed to thin it out a bit until it seems more smooth.

Place zucchini noodles in a covered, microwave safe bowl and microwave about 4 minutes to get soft. Stir in the pesto and serve with meat entree.