Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric

Macadamia Ricotta

• 255 g macadamia nuts, raw (see Tip)
• water, to soak
• 1 lemon
• 85 g ice cubes
• 2 tbsp nutritional yeast
• 1 tsp salt (see Tip) (optional)
• 15 g extra virgin olive oil

Pistachio Pesto

• 1 lemon
• 1 tsp salt
• 170 g pistachio nuts, peeled and unsalted
• 100 g fresh basil, leaves only
• 60 g fresh spinach leaves
• 225 g extra virgin olive oil

Sun-Dried Tomato Pesto

• 200 g sun-dried tomatoes
  or 200 g sun-dried tomatoes, in oil, drained
• 200 g Roma tomatoes, halved
• 15 g fresh basil, leaves only
• 1 shallot, halved
• 140 g red bell pepper, cut into pieces
• 60 g extra virgin olive oil
• 15 g lemon juice
• 30 g agave syrup
• 1 tsp salt

Herb Oil

• 30 g fresh parsley, leaves only
• 15 g fresh basil, leaves only
• 15 g fresh spinach leaves
• 225 g extra virgin olive oil

Assembly

• 225 g zucchini (approx. 15 cm long)
• salt, to season
• black pepper, ground, to season
• 3 heirloom tomatoes (medium-sized)
• basil, fresh, e.g. petite Italian basil