Combine all ingredients in a small food processor or small high-powered blender (like a nutri-bullet). If you have neither, then you can finely mince the walnuts and combine with nutritional yeast and salt. Blitz until texture resembles a coarse flour. Store in a jar or airtight container and set aside.

Preheat the oven to 425°F. Add slice zucchini to a large baking sheet and toss with olive oil, salt, and pepper. Roast for 25 minutes until golden brown.

While zucchini is roasting, cook the orzo. Cook 1 cup of dry orzo according to pkg instructions. Make sure to heavily salt your water for more flavor! Once done cooking, drain orzo and transfer to large mixing bowl. Toss with 2 tsp olive oil and set aside.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shallots and cook for 3-4 minutes until fragrant and translucent. Add red pepper flakes, pinch of salt, and garlic. Cook for 1-2 minutes more until garlic starts to take on a light golden color.

Stir in sliced zucchini. Cook for 5-6 minutes until zucchini is tender and golden. Transfer onion/garlic/zucchini mixture to a high-powered blender.

To the blender, add lemon zest, basil, vegan parm prepared earlier, and coconut milk. Blend until thick and creamy. It should have a pourable consistency. Season to taste, I ended up adding ~¾ tsp kosher salt.

Pour sauce over cooked orzo, stirring well to combine. Serve zucchini pesto orzo topped with roasted zucchini and toasted pine nuts.