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Using a vegetable peeler, remove long strips from 1 zucchini and place in a bowl; when you reach the soft, seedy core, place it in a food processor. Repeat with remaining zucchini. Refrigerate zucchini “noodles.”
Add almonds, 1 cup of the basil, vinegar and salt to the food processor with zucchini cores. Pulse, scraping down sides of the food processor frequently, until a chunky purée forms. Toss noodles with almond pesto. Slice remaining 1/4 cup basil and sprinkle on top.