Method:
1 For the pesto, place the basil, parsley, pinenuts and garlic in a food processor. Process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined.   Transfer to a bowl, season with salt and pepper.
2 Place zucchini in a sieve and using your hands squeeze out any excess moisture.   Transfer zucchini to a bowl and add cheese, yolks and flour and mix well. 
3 Heat oil in a frying pan over medium heat, add ¼ cup of the mixture to the pan at a time and form into fritters, cook for 2 minutes each side or until golden and cooked through. 
4 Place the fritters on a plate, serve with pesto.