Spiralize zucchinis into noodles using a spiralizer.
In a food processor, blend basil, garlic, pine nuts, and nutritional yeast.
Gradually add olive oil to the food processor to create a smooth pesto.
Toss the zucchini noodles with the pesto until well coated.
Season with salt and pepper to taste.
Garnish with cherry tomatoes and fresh basil leaves.
A light and refreshing vegan noodle dish.
Quick and perfect for a guilt-free weeknight dinner.