Zucchini with pesto

With the help of a peeler, cut the zucchini into thin strips and then boil each strip for 1 minute.

Once we have boiled the strips (I boiled them all at the same time), drain them very well and you can plate them. Add the spices.

For the pesto, grind the basil without the stems, the pine nuts, the grated Parmesan, the chopped garlic clove together with EVOO in a hand blender or electric chopper. If it is too liquid, add more basil and Parmesan. If it is too thick, add a splash of EVOO.