In the bowl of a high powered blender, combine the walnuts, hemp hearts, nutritional yeast, salt and pepper. Blitz briefly to break everything down into a sandy mixture. This only took me 1 second with my nutribullet. The main thing is to avoid pulsing the mix into a "butter." You want a parmesan-like, slightly rough texture. Once blended, set aside.Remove the tops of your zucchini and discard. Spiralize or mandoline slice your zucchini into long, thin noodles. Place your zucchini noodles in a bowl and set aside.Set a large sauté pot over medium high heat. Add the minced garlic and olive oil, cooking for 2 minutes, until beginning to brown. Add the zucchini noodles to the pot along with the sweet white cooking wine. Cook covered for 4-6 minutes, occasionally gently tossing the zucchini noodles in the pot -- you just want to cook the noodles until their warmed through. Remove from the heat and drain off the excess liquid from the pan.Add directly to the pan the chopped sundries tomatoes, walnut parmesan and chopped basil. Toss to combine. Serve immediately, garnishing with more fresh basil leaves as you like. Enjoy!