Summer Pesto Noodle Salad

Name: Summer Pesto Noodle Salad
Ingredients: 1 large bunch of fresh basil (~2.5 oz/~140g), leaves picked and rinsed; 1 and 1/2 TBS olive oil; 1 and 1/2 TBS nutritional yeast (substitute with parmesan cheese if not vegan); 1 TBS lemon juice; 2 tsp miso paste (optional); 1 tsp salt, add more to taste; 2 cloves garlic, peeled; 1/4 cup (35g) walnut halves; 2 large summer squash (zucchini or yellow squash) (~17.5 oz/~500g); 1 large ripe yellow peach, peeled and diced; 1 cup (135g) cherry tomatoes