1/3 cup pine nuts
2 cups basil
1 cup parsley
1/2 grated Parmesan cheese
1 tablespoon white wine vinegar
1/2 cup extra virgin olive oil
juice of half a lemon
salt and pepper
Ribbons
2-3 large zucchini
juice of 1 lemon
salt
Pulse the pine nuts in a food processor. Add the basil and parsley and pulse until combined. Add in the remaining pesto ingredients and pulse to combine. Using a carrot peeler, shave the zucchini into a colander, avoiding the seeded interior. Toss the zucchini ribbons with salt and lemon juice. When ready to sever toss the ribbons with the pesto.
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