Prepare the pesto by passing all the ingredients to the mixer (reserve the basil tails).
Marinate the meat in the pesto.
With a thrifty knife, cut zucchini into strips over their entire length then steam with a minced parsley and basil tails, salt and pepper.
Drain the meat and quickly grasp it in a non-stick pan. Leave it to rest for a few minutes under a sheet of aluminum foil.
Mix the marinade and heat it in the pan cooking the meat with the olives.
Serve meat with zucchini and pesto.
Suggested pieces are: rump, slice tendon, pear, whiting, slice round or shifting.