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Zucchini Tomato Pesto

Ingredients

• Serves 4 to 6
• 4 zucchinis
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup walnuts or pine nuts
• 1 clove garlic, coarsely chopped
• 1/4 to 1/2 cup olive oil, added until desired consistency is reached
• 1/2 teaspoon sea salt
• Freshly ground black pepper to taste
• 1 cup cherry tomatoes, chopped

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