Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Macadamia Ricotta
- 9 oz raw macadamia nuts (see Tip)
- water, to soak
- 1 lemon
- 3 oz ice cubes
- 2 tbsp nutritional yeast
- 1 tsp salt (see Tip) (optional)
- ½ oz extra virgin olive oil
Pistachio Pesto
- 1 lemon
- 1 tsp salt
- 6 oz pistachio nuts, unsalted, shelled
- 3 ½ oz fresh basil, leaves only
- 2 oz fresh spinach leaves
- 8 oz extra virgin olive oil
Sun-Dried Tomato Pesto
-
7
oz sun-dried tomatoes
or 7 oz sun-dried tomatoes, in oil, drained - 7 oz Roma tomatoes, halved
- ½ oz fresh basil, leaves only
- 1 shallot, halved
- 5 oz red bell pepper, cut into pieces
- 2 oz extra virgin olive oil
- ½ oz lemon juice
- 1 oz agave
- 1 tsp salt
Herb Oil
- 1 oz fresh parsley, leaves only
- ½ oz fresh basil, leaves only
- ½ oz fresh spinach leaves
- 8 oz extra virgin olive oil
Assembly
- 8 oz zucchini (approx. 6 in. long)
- salt, to season
- ground black pepper, to season
- 3 heirloom tomatoes (medium-sized)
- fresh basil, e.g. petite Italian basil
- Nutrition
- per 1 portion
- Calories
- 5839 kJ / 1395.6 kcal
- Protein
- 19 g
- Carbohydrates
- 46.8 g
- Fat
- 133.2 g
- Saturated Fat
- 20.4 g
- Fibre
- 14.9 g
- Sodium
- 1271.9 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
Alternative recipes
/search/en-AU?limit=12&lazyLoading=true&accessories=includingFriend%2CincludingBladeCoverWithPeeler%2CincludingCutter%2CincludingSensor&includeRating=true&like=r758666