Place all pesto ingredients into a food processor or blender and blend until desired consistency. Add more lemon juice or water if needed, taste and season as desired.
Prepare noodles: use a spiralizer or a hand julienne tool to create curly zucchini noodles.Heat oil (optional) in a large skillet on medium heat. Add noodles in small batches cooking for 4-5 minutes turning carefully with tongs. Remove noodles and repeat.Gently toss noodles with pesto and tomatoes. Garnish with fresh basil, lemon zest, salt, and freshly ground pepper if desired.
Be careful to not overcook the zucchini, it will continue to cook when removed from the heat.Don't forget to drain off excess water from the noodles before serving them.If you prefer a crisp cold noodle dish, don't cook the zucchini. The dish will be just as savory and delicious.