In a food processor, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews. Process until smooth.
Add nutritional yeast and salt and process to combine.
Add basil and 1/4 cup olive oil and process again.
Finally, add lemon juice and process until combined.
Set the pesto aside until you’re ready to combine with zucchini noodles.
Chop about 1/2″ off both ends of the zucchini and spiralize. I recommend tearing the noodles into smaller pieces as you go, otherwise you’ll end up with a “Lady and the Tramp” situation on your hands when you try to eat your pasta!
Once you’ve finished spiralizing, add zoodles to a large bowl and mix in the pesto until well-coated.