Add the garlic scapes, basil, garlic, walnuts and nutritional yeast into a food processor.
Begin to process and slowly add oil into the top, until you have a smooth consistency.
Scoop into a separate bowl and set aside.
Using either a spiral slicer or simply a mandoline slicer, slice your zucchini into pasta strips.
Place in a large mixing bowl and top with the pesto.
Carefully mix the zucchini noodles with the pesto, tossing until they are all coated with pesto.
Serve into bowls and sprinkle with fresh peas.
Enjoy with a little dash of red chili flakes for a little heat!
For the oil, I probably used no more than 1/4 cup. I eye-balled it, and stopped once I got the consistency I wanted. The quantity will depend it you want a dried or more liquidy pesto.gluten-free | dairy-free | sugar-free | vegan | soy-free | raw