INGREDIENTS
2 tbsp
Flat-leaf parsley, fresh
1 tsp
Lemon, zest
1
Mint, Fresh leaves
2
Zucchini, medium
1 tbsp
Dijon mustard
1
Honey
1/4 cup
Lemon juice, freshly squeezed
1
Salt and freshly ground black pepper
1
Canola oil
1/2 cup
Olive oil, extra-virgin
2 tbsp
Pine nuts, toasted
1
Pecorino romano, Wedge