Roast almonds and pumpkin seeds in a pan without fat and take them out. Grate parmesan. Peel and chop garlic. Clean, wash and chop the zucchini. Wash basil, shake dry and pluck off the leaves.
Puree all prepared ingredients and 1/4 l oil with a hand blender. Season to taste with salt and pepper.
Pour pesto into clean twist-off glasses. Add 2-3 tablespoons of oil to each, so that the pesto is covered. Close the jar and store in the refrigerator.