Peel zucchini and slice into lengthwise strips, discarding the seeds using a vegetable peeler or spiral slicer.

Stack the zucchini strips and slice them into thin \"noodles\".

Place the zucchini noodles in a bowl.

Add the chopped tomato, olive oil, sea salt, and pepper to the bowl.

In a blender, combine basil leaves, garlic, pine nuts, olive oil, sea salt, and pepper.

Puree the pesto until smooth with some visible nuts.

Gently toss zucchini and tomato mixture with enough pesto to coat.

Season with salt and pepper if desired.

Garnish with pine nuts and basil leaves.

Serve immediately.