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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
- Fiber
- 14.9 g
- Sodium
- 1271.9 mg
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