Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

Macadamia Ricotta

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

Pistachio Pesto

• 1 lemon
• 1 tsp salt
• 170 g shelled pistachios
• 100 g fresh basil, leaves only
• 60 g fresh English spinach
• 225 g extra virgin olive oil

Sun-Dried Tomato Pesto

• 200 g sun-dried tomatoes, drained
• 200 g Roma tomatoes, cut into halves
• 15 g fresh basil, leaves only
• 1 eschalot, cut into halves
• 140 g red capsicum, 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 English spinach
• 225 g extra virgin olive oil

Assembly

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