Peel and cut the garlicinhalf lengthwise, remove its core, if any, and add the clove to the food processor.Note: the core of the garlic can be hard to digest; we remove it to have a lighter pesto.
Add almonds, pine nuts, nutritional yeast, and salt.
Blend until you get a finely coarse texture (1 minute).
Add choppedzucchini, basil leaves, and olive oil.
Pulse a few times until the zucchini and the basil are fully incorporated with the other ingredients.Taste and adjust for salt. If you prefer a thinner pesto, add more oil or water.Note: pulse instead of blending continuously. The heat from blending ruins the fresh herbs.
Use immediately, or store in the refrigerator in a bowl with a thin layer of olive oil on top to prevent it from turning dark. Alternatively, transfer into a small jar and freeze for up to 6 months.
To use it with pasta, add pesto to a bowl, add ½ cup of pasta cooking water, and stir to dilute it. Reserve some more pasta water for later.Drain pasta, add it to the bowl with the pesto and stir to combine. Add more reserved pasta water or more pesto if necessary. Finish with a drizzle of extra virgin olive oil and serve.Tip: remember to salt the pasta cooking water with a generous amount of salt. before cooking the pasta.