1. Using a julienne peeler or spiral slicer, create zucchini “noodles.” Place a colander into a large bowl. Transfer zucchini noodles to colander. Sprinkle ¼ teaspoon of the salt over zucchini, toss to coat; set aside to drain.
2. In the bowl of a food processor fitted with blade attachment add toasted pine nuts and garlic. Cover and pulse until ingredients are well minced.
3. Add basil, Pecorino, olive oil, and remaining ¼ teaspoon of the salt. Pulse until all ingredients are finely minced and have formed a thick sauce.
4. Discard any liquid that drained from zucchini. Using paper towels, pat zucchini dry; transfer to same bowl used for draining. Add pesto, toss to coat. 
5. Serve immediately.

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