Preheat oven to 400 degrees F. Place whole cherry tomatoes on a sheet pan covered with foil. Drizzle 1 tbsp of oil over the tomatoes and sprinkle with a pinch of salt and pepper. Roast for 10-15 minutes, until tomatoes blister and start to burst. Set aside.

Cook bacon in a large skillet until it is crispy. Let sit on a plate lined with paper towel to soak up the fat and crumble or cut into 1/2 inch pieces depending on your liking.

To make the pesto, add basil, lemon balm, pecans and garlic to a food processor. Stream in oil and season with salt.

Use a vegetable spiralizer to cut the zucchini into noodles. You can leave the zucchini noodles raw, or you can also cook them. To cook, just place them in a large skillet over medium heat with a little bit of oil and cook for 2-3 minutes until slightly soft.

To assemble, toss zucchini noodles in pesto. Sprinkle with bacon and roasted tomatoes. Serve.

Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.