30gcheesegrated parmesan or nutritional yeast flakes
Wash basil leaves and dry them well, wash the zucchini, cut it into cubes and place both in the bowl of a blender.
Add roasted almonds, garlic, oil, cheese or nutritional yeast and coarse salt. Pulse at low speed until you get an homogenous pesto sauce.
When using the blender to prepare pesto it is very important to avoid heating, so to prevent pesto browning. Use cold ingredients and refrigerate the blender bowl and blades before use.The zucchini basil pesto can be stored in the fridge into a glass jar or airtight container for a couple of days. To keep it longer I suggest you to freeze it in an ice cube tray. Once the pesto is frozen, put the cubes in a food bag and store in the freezer. You'll be able to get the needed quantity of fresh, tasty pesto every time up to three months (or one year if you vacuum seal it).