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PESTO:
1 cup diced zucchini
1 cup fresh basil leaves, tightly packed
3 cloves garlic, minced
1⁄2 cup raw walnut halves
1⁄4 cup water
2 tablespoons freshly squeezed lemon juice
1⁄2 teaspoon sea salt
For the rest:
4 to 6 large zucchini, Blade C or D
1 teaspoon coconut oil (optional)
1 cup cherry tomatoes, halved
Raw pine nuts, for garnish (optional)
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1st Keep
 hawk206
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