Instructions: To make the pesto, blend the oil, garlic and pinch of salt in the bowl of a food processor. Add the herbs, nuts and cheese. Whiz until chopped finely but not puraed. Dissolve the sugar in the vinegar and add. Season to taste with salt and pepper.

For the ``noodles:
Pile the zucchini strips in a colander and carefully toss with salt. Set the colander in the sink and let drain for 30 minutes.

Bring a pot of water to a full boil. Add the zucchini and blanch until tender, about 1 minute. Drain well.

Suggestions for serving:
To serve hot, toss with the pesto and serve right away. To serve cold, rinse the zucchini under cold water and drain very well before tossing with the sauce. Chill if desired.

Serving Ideas : Nice with lemon-grilled chicken or fish.

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