Turn zucchini into noodles for a fun summer meal.
Using a food processor blend the basil, oil, nutritional yeast, lemon juice, salt, garlic and nuts (or seeds) together until smooth. Add water as needed if your pesto is too thick.
Trim the ends of of the zucchinis. Use a spiralizer to create long, thin noodles or a vegetable peeler to create longer, thick noodles.
If you want to eat the noodles raw, proceed to the next step. If you want to sauté them, just add a small splash of olive oil to a pan and cook for 1-2 minutes. (Don't use too much oil since you'll be adding the pesto in the next step!)