Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

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