Zucchini ribbons in a vegan alfredo pesto sauce

Pesto Italian cuisine

This particular creation developed from a random thought about zucchini ribbons, coupled with a desire to use up other ingredients we had on hand. I had full intention of adding some leftover cheddar to the pesto when I started, but once I tasted how good it was on its own (slivered almonds have no skin, ridding them of bitterness, and the extra step of toasting ups the depth of flavor, pushing the nuts towards sweet), I didn’t want to change a thing. We’re calling the sauce a pesto alfredo sauce because the resulting mixture was such a creamy, faux-cheesy combination, alfredo was the thing that came to mind.