In a food processor, add the sun-dried tomatoes, walnuts, basil, garlic, and salt/pepper (to taste), and blend until smooth.

Add in the water a tablespoon at a time and pulse until the pesto is smooth and creamy. Add more/less water to get to desired consistency.

Pour over zoodles, mix well, and serve.

Leftover note: Keep extra pesto mixture in an airtight container in the fridge. Serve over freshly-spiralized zucchini when ready to eat.