From the kitchen of Larry Galbraith
Using a mandolin or peeler, thinly slice:
2 medium zucchinis
Place in a bowl.
Add:
3 Tbsp olive oil
zest of 1 lemon
juice from 1/2 a lemon
Toss to coat.
Set aside.
In a pan, over medium heat, toast:
1/4 c pine nuts
Add to bowl.
Add:
2 Tbsp basil leaves, chopped
Grate over bowl:
3 oz pecorino cheese (block, not grated)
salt & pepper to taste
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