In a food processor, pulse walnuts and garlic cloves.
Add in extra virgin olive oil, basil, nutritional yeast, & sun dried tomatoes. Process until smooth.(May have to add a bit more olive oil to get right consistency)
Using a spiralizer or veggetti, make zucchini noodles with the zucchini.
Add noodles to a medium mixing bowl and top with ½ of the pesto mixture. Use salt and pepper to taste. Stir until well combined.
Enjoy
**This is enough pesto for 2-3 meals, so ½ this recipe or safe for future use. Pesto keeps in fridge for 1-2 weeks & in freezer for 3-6 months.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2015/08/07/vegan-sun-dried-tomato-pesto-zucchini-noodles/