Spiralize the zucchini.  Using a spiralizer, turn the zucchini into noodles.  Place on several paper towels, roll up and squeeze out excess water. Leave rolled and let sit until you are ready to sauté. 

Make the pesto. Place the basil, garlic, almonds and parmesan in the bowl of a food processor fitted with a standard blade. Pulse several times until the mixture begins to incorporate.  With the motor running slowly pour in 3 tablespoons of olive oil and continue to process until fully incorporated.  Remove pesto from food processor and set aside in a small bowl until ready to use. 

Sauté the noodles.  Heat the remaining olive oil in a skillet over medium heat.  Add the zucchini noodles and sauté for 3-5 minutes until just tender.  Remove from heat and add pesto to the pan.  Mix until the zucchini is coated.  

Serve. Divide the zucchini noodles between two bowls or plates, top with pepitas and micro greens.  If using pancetta, add that and then serve.