INGREDIENTS
2 cups
Arugula
1
large clove Garlic
2 cups
Italian parsley
4
Zucchini (about 1 1/2 pounds), medium
1 tbsp
Lemon juice, freshly squeezed
1
Kosher salt and pepper
1/2 cup
Olive oil, good-quality
2 tbsp
Sherry vinegar
1/3 cup
Pistachios
1/2 cup
Parmesan, grated