Let's start from pesto. Wash basil leaves and put them in a blender along with pine nuts, olive oil, garlic, salt and nutritional yeast. Nutritional yeast makes pesto taste more similar to traditional italian one, but it's not essential.

Blend until all ingredients are finely chopped; if necessary, add a little water to make your pesto more creamy.

Let's now prepare the fettuccine: cut the zucchini lengthwise into half-inch thick slices; now take a simple vegetable peeler and cut zucchini into long thin strips, passing the peeler on the narrow side of each zucchini slice. I discarded skin strips because their color and crispness make them less suitable to eat as fettuccine...do not throw them away, they will be perfect for other recipes. I've cut as many zucchini fettuccine as I needed to fill a soup plate.

Now we are ready to serve: add a generous teaspoon of pesto to zucchini fettuccine, mix well and, if you like, add diced tomato too.