Zucchini Lasagna with Pistachio Pesto


This is the first raw food dish that I have prepared when I started making raw food for a client of mine few years ago.

The flavors and textures are all familiar. The quality and the freshness of the ingredients are the most important elements.

Seasonal and colorful, the zucchini lasagna make a great summer dish.

Cashew cheese :
1 teaspoon chopped fresh garlic
½ teaspoon sea salt
2 cups cashews, soaked for 2 hours
¼ cup fresh lemon juice
¼ cup water as needed

TOMATO SAUCE :
1 cup sun-dried tomatoes, soaked for 2 hours
4 larges tomatoes, diced
1 clove garlic
¼ cup finely minced red onion
½ cup fresh basil leaves
2 Tablespoons lemon juice
¼ cup extra-virgin olive oil
1 Tablespoon agave nectar
2 teaspoons sea salt
Pinch of cayenne

PISTACHIO PESTO :
2 cups fresh basil leaves
½ cup pistachios
¼ cup extra-virgin olive oil
½ teaspoon sea salt
1 Tablespoon lemon juice
FOR THE LASAGNA
3 medium zucchini, ends trimmed and slice lengthwise using a mandoline
3 medium tomatoes, sliced

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