2 cup Raw pignoli nuts, Soaked in water for at least 1 hour
2 tablespoon Lemon juice
2 tablespoon nutritional yeast , Optional; available in health food stores
1 teaspoon Sea Salt
2 cup Sun-dried tomatoes, Good quality (dry-packed) - Soaked in water for at least 2 - 4 hours
1 Ripe Tomato, Medium size - diced
¼ Onion, Small size - chopped
2 tablespoon Lemon juice, Freshly squeezed
¼ can Extra-Virgin Olive Oil
4 teaspoon Maple Syrup
2 teaspoon Sea Salt, Celtic
pinch Hot-pepper flakes
2 cup Basil leaves, Packed
¼ cup Raw Pistachios
¼ cup Raw Pistachios
6 tablespoon Extra-Virgin Olive Oil
1 teaspoon Sea Salt, Celtic - to taste
pinch Freshly Ground Black Pepper
3 Zucchini, Medium size - ends trimmed
3 Green-zebra Tomatoes - Medium, Or other Heirloom variety
2 tablespoon Extra-Virgin Olive Oil
1 tablespoon Fresh Oregano - , Finely chopped
1 tablespoon Thyme leaves, Fresh
Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce Place all ingredients in a blender, and process until smooth.
Basil-Pistachio Pesto Place all ingredients in a blender, and process until smooth.
Lasagne Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.
EMH's ThoughtsBy EMH
Recipe by Matthew Kenney of Pure Food and Wine
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