2 large carrots
2 medium tender inner celery stalks
2 tablespoons pesto
3 tablespoons olive oil
1 tablespoon lemon juice or white wine vinegar
sea salt and freshly ground pepper
Dressing: Whisk everything in a large bowl and season.
Cut the carrots and zucchini into even lengths and then slice thinly lengthwise. Stack the slices up and cut on the diagonal into fine ribbons. Slice the celery thinly. Add the vegetables to the dressing and toss to combine. Transfer to a shallow serving bowl.