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zucchini nuts nutritional yeast lemon juice salt water tomatoes tomatoes shallot clove garlic lemon juice extra-virgin olive oil honey salt red pepper fresh basil pistachios extra-virgin olive oil salt recipe was
Viewed: 92 - Published at: 8 years agoIngredients
- 3 to 4 medium zucchini, ends trimmed off, sliced very thin (may use mandolin if possible)
- 2 1/2 cups pine nuts
- 2 1/2 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- 1 1/2 teaspoons salt
- 6 tablespoons filtered water
- 2 cups sun-dried tomatoes, with oil from jar
- 2 vine-ripened tomatoes, sliced
- 1 shallot, chopped
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon raw honey
- 2 teaspoons sea salt
- 1 teaspoon crushed red pepper flakes
- 1 bunch fresh basil leaves
- 1/2 cup shelled pistachios
- 1/4 to 1/3 cups extra-virgin olive oil
- Pinch sea salt and pepper
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Method
- For the noodles: Put sliced zucchini on a plate and allow them to rest on the counter at room temperature.
- For the ricotta: Put all of the ricotta ingredients (except the water) in a blender or food processor and pulse a few times until incorporated.
- Blend in the water until mixture is slightly fluffy; you may not use all of the water, or you may need a little more to achieve the consistency.
- For the tomato sauce: Mix all of the tomato sauce ingredients together in a blender or food processor until smooth.
- Set aside.
- For the pesto: Place ingredients into a food processor and blend until well combined but still chunky.
- Taste and season, if necessary, with additional sea salt.
- To assemble: Put 2 to 3 zucchini slices on a plate, overlapping one on top of another.
- Gently spread the ricotta over the zucchini, covering the entire surface.
- Repeat the same process with the tomato sauce, and then the pesto.
- Sandwich the purees with another 2 to 3 slices of zucchini, and then gently press down.
- In the center of the second layer of zucchini, spread a small amount of each puree, one on top of the other, like previously executed.
- Put a basil leaf in the center of the purees as a garnish.
- Serve at room temperature.
