Using a spiral slicer, cut cucumbers into thick, long noodles. (If using the Paderno Tri-Blade Vegetable Spiral Slicer, use the medium “chipper” blade to create slightly thicker strands).
Cut the noodles with kitchen scissors once they reach 10-12” long. Place cut noodles on paper or clean kitchen towels and gently blot to absorb excess moisture.
Place cucumber noodles in a medium, non-reactive bowl and top with fresh pesto. Toss gently to combine. Season with salt and pepper, to taste, and serve immediately.