Spiralize or peel the zucchinis into long noodles and place them in a mixing bowl.
Combine basil, pine nuts, garlic, nutritional yeast, and lemon juice in a food processor or blender and pulse until finely chopped.
Slowly drizzle in olive oil while the processor is running until the pesto becomes smooth and creamy.
Season the pesto with salt and pepper to taste.
Pour the pesto over the zucchini noodles and toss until evenly coated.
Add the halved cherry tomatoes and gently fold them into the salad.
Serve immediately and garnish with additional pine nuts if desired.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
