INGREDIENTS
2
zucchini
1 cup
grape tomatoes
1 cup
mozzarella balls
1/2 cup
black olives
4 tbsp
basil pesto
1 serving
olive oil
2 cups
fresh basil leaves
1/2 cup
parmigiano reggiano
1/2 cup
extra virgin olive oil
2 tbsp
almonds
2
garlic cloves
1 tsp
rice wine vinegar
1/4 tsp
salt
1/8 tsp
black pepper