Using a medium pot, add water, olive oil and salt. Bring water to a boil and add in 2 pasta nests. Reduce heat and cook until al dente.
Using a food processor, add the fresh basil and some olive oil. Puree until soft. Using a hand held blender combine the puree basil, a clove of garlic, and a fair amount of olive oil. Once smooth add in the cheese. After cheese is properly incorporated add chopped pine nuts.
Slice zucchini into 1/8 inch slices. Using a saute pan, add olive oil. Once oil is heated, add zucchini and sprinkle with salt. Once one side of zucchini is golden brown, flip and cook the other until even.
Serve pasta nests with zucchini on the side, drizzle pesto sauce on top and serve immediately.