Place the pine nuts, watercress, basil, garlic and a big pinch of salt in the food processor and blend.
Zest half the lemon and place the zest and the juice of the whole lemon in to the food processor and blend. Slowly pour in the olive oil until it makes a smooth paste.
Finely slice the spring onion and cut the tomatoes in half.
Spirulize the courgette (or peel/julienne into ribbons). Slice up the avocado. Place the courgette in a bowl and massage with a couple tbsp of pesto. Plate the courgette in bowl and top with the avocado, tomatoes, spring onion, sesame seeds and more pesto.
Images: Lucy Richards Photography