1. Use a spiralizer or a julienne peeler to slice the zucchini and create noodles.
2. In a food processor combine the basil and garlic, pulsing until it’s finely chopped. Add the olive oil in at a consistent speed while the food processor is working. Stop the food processor and scrape down the sides using a rubber spatula. Add in the lemon juice and then season using salt and pepper.
3. Combine the pesto and the zucchini noodles together. Toss the zucchini noodles until well coated and then top with the tomatoes if necessary. Ideally this dish should be served at room temperature, preferably chilled.