Zucchini Ribbons with Almond Pesto

½ cup (142 grams) almonds, toasted and cooled
¼ cup (20 grams or ¾ ounce) grated Parmesan cheese
1 small garlic clove, peeled and crushed
Pinch of red pepper flakes
2 tablespoons (30 ml) lemon juice
¼ teaspoon table salt
⅓ cup (80 ml) olive oil
2 pounds (about 900 grams) medium zucchini, trimmed (about 4 medium, thin, and longer if you can find them)

Two pounds at a time, this salad hopes to do its part.

Grind the almonds, Parmesan, garlic, and red pepper flakes in a food processor until they are finely chopped. Add the lemon juice, salt, and olive oil and pulse the machine a few times, until combined. Pour the dressing in the bottom of a large salad bowl, and let it roll up and around the sides.
Using a vegetable peeler (a Y-peeler or mandoline works great if you have one here, but any old peeler will do) and working from the top to bottom of each zucchini, slice the zucchini into ribbons (about 1⁄16-inch thick). Place the ribbons in dressing-coated bowl.
Toss the ribbons gently—frankly, your hands are best for this as they won’t break up the ribbons while tossing them—attempting to coat the zucchini as evenly as possible with the dressing. Serve at room temperature. This can sit out for a while (the longer it does, the more relaxed the ribbons will be) but I like to eat it right away, when the ribbons still make tall loops and twists in the bowl.