Using a spiralizer or peeler, turn zucchini into zoodles. Sprinkle with salt and lemon juice.

In a heavy-bottom pan, fry garlic in olive oil. Add zoodles and warm until cooked through.

To make basil pesto, place nuts in food processor and process until fine. Add garlic and pulse, then add basil.

Slowly drizzle in olive oil until the consistency is right, then add lemon juice, yeast flakes and sea salt. Add more olive oil if need be.

Mix pesto with zoodles and serve.

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