This recipe is one of my favorites. It’s easy to make, and is light, lovely, and delicious to boot. If you’re in a hurry, pick up some pre-made pesto at the grocery. Or if you have a bunch of basil that you need to use, whip up your own. The key to prepping the veggies is to slice everything very thin — use a mandolin if you have one, or a standard box grater works well for the zucchini and carrots.