Spiralize zucchini and spread onto towels with a sprinkle of salt so that the excess moisture starts to absorb.
Combine all remaining pesto ingredients (basil, olive oil, pine nuts, garlic, salt and kefir/coconut milk) into a food processor and chop until a sauce forms.
Add your "zoodles" and sauce to a pan on the stove over low heat. You'll want to warm your zoodles and creamy pesto just slightly here so that everything combines well without making to zoodles too soft.
Use tongs to gently work the pesto into the zoodles as it warms just slightly. Add in the sun dried tomatoes and pine nuts. Add more or less to taste!
Plate the zoodles and top with left over fresh basil and sea salt if you'd like. You can also add chicken if that's your thing.
