Zucchini Noodles With Pesto and Fresh Tomato Sauce

My friend told me that a few weeks ago at work, somebody brought a zucchini noodle maker and they were all eating zucchini noodles for lunch, that's so awesome!! That and lots of basil available in the garden inspired me to make this recipe.  It tastes best at room temperature, and when you toss the noodles with the pesto, you should eat it right away.  If you have extra, store the noodles, pesto, and tomato sauce all separate in the fridge until you are ready to eat the rest.  Also, the tomatoes I used were super sweet.  If you are using tomatoes that aren't, you could add a splash of balsamic vinegar to the fresh tomato sauce to sweeten it a little.  This recipe makes 2 servings.
On Cooking and Ingredients

Zucchini Noodles

4 Small/Medium sized zucchini

The tool I use to slice the zucchini noodles is like a peeler, but it has sharp little edges that cut the zucchini into noodle shapes.  There are also fancy vegetable spiral cutting machines that you could use if you have one.  I found this one at a kitchen gadget store.  Use the tool to slice the zucchini until you get to the seeds in the middle, you just want the outside part of the zucchini, not the seeds.  I had 2 small and 2 medium zucchinis and it made 4 cups of noodles.

When you are done cutting the noodles, put them in a colander and let them sit out for a few hours on your counter.

Fresh Tomato Sauce
2 cups of grape or cherry tomatoes, cut in half
1 small clove of garlic, grated
2 T fresh basil, chopped
salt
pepper

In a glass bowl, mix the tomatoes, garlic, basil, and salt and pepper.  If you are using tomatoes that aren't really sweet, you could add a dash of balsamic vinegar to sweeten them.  Let the tomato sauce set out on the counter for a couple of hours with the zucchini noodles.

Pesto
Makes about a cup
3 cups of basil leaves
1/4 c raw cashews
1/4 c raw pine nuts
1/4 c olive oil
2 large cloves of garlic
salt, pepper
1 T nutritional yeast (optional)

In a food processor, pulse the basil, nuts, and garlic until chopped finely.  Turn on the processor and add the olive oil slowly until combined.  Season with salt and pepper and nutritional yeast.

Assemble 

Take 2 cups of zucchini noodles and place them in a mixing bowl.  Add 4T of pesto and mix until the pesto coats the noodles, adding more pesto if needed.  Add half of the tomato sauce to the top and it's done.