Finally, we broke down and bought a spiralizer, and it was worth it! The zucchini noodles have an excellent texture, perfect for twirling on a fork.
For the noodles: Spiralize 5 zucchinis, then place in a colander and toss with salt. Allow to drain in the sink for 10-15 minutes, then rinse with cold water. Place in a salad spinner to dry the noodles. Or if you are good at planning, make the noodles in the morning and spread them on a flat surface and allow them to air dry.
For the pesto: Blend 2 cups basil (or 1 cup basil and 1 cup arugula), 1/2 tsp garlic powder, 3 heaping TBL of nutritional yeast, 2-3 TBL olive oil, 4 TBL lemon juice, salt and pepper to taste.