To make the pesto, place the basil, walnuts, garlic and cheese into a food processor. Slowly add the olive oil and lemon juice until mixed well. Set aside.
For the zucchini noodles, cut the ends off of the zucchini and then place into a spiralizer. I like to use the Paderno as it makes making zoodles quick and easy.
If you want to heat the zucchini noodles, place into a sauce pan on medium heat with a tablespoon of olive oil. If you want to eat them cold, just toss them into the mixing bowl.
Once you have all of the noodles made, stir in the tomatoes and the pesto and serve.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.