Spaghetti with Zucchini and Pistachio Pesto

Ingredients

• 1 1/2 c. basil leaves, plus more for serving
• 1/2 c. mint, plus more for serving
• 1/4 c. shelled, toasted pistachios, plus more for serving
• 2 tsp. lemon zest
• 1 tbsp. lemon juice
• 1/4 c. grated Parmesan, plus more for serving
• 1/4 c. + 3 tbsp. extra-virgin olive oil, divided
• 1 zucchini, very thinly sliced (2 c.)
• 12 oz. spaghetti
• kosher salt
• Black pepper

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