INGREDIENTS
4 servings
canola oil
1 tbsp
dijon mustard
2 tbsp
fresh flat-leaf parsley
1 leaves
fresh mint leaves
4 servings
honey
1/4 cup
lemon juice
1 tsp
lemon zest
1/2 cup
olive oil
4 servings
pecorino romano
2 tbsp
pine nuts
4 servings
salt and pepper
2 media
zucchini