Ingredients
Serves 4
6 medium-large zucchini
1 small garlic clove
1 large handful fresh basil leaves
1 tablespoon pine nuts (or blanched almonds)
2 tablespoons lemon juice
1 tablespoon olive oil
2 medium ripe avocados, pitted
¼ teaspoon fine grain sea salt
Ground black pepper to taste
1 cup cherry tomatoes, halved
Preparation
