Combine the walnuts, water, basil, mint, diced zucchini, garlic, lemon juice and salt in a high speed blender and mix until completely smooth.
Heat heat olive oil in a skillet over medium heat. Add the zoodles (spiralized zucchini) and toss well to coat. Gently toss until the zoodles are completely heated. Add the pesto and stir well to coat.
Serve and top with cherry tomatoes and pine nuts and enjoy!
Notes
Make ahead tip: Prepare the pesto in advance to make this recipe a snap to throw together! Store the pesto in the fridge for 4-5 days or in the freezer for months.