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kEY ELEMENT PREP
Place all ingredients in food processor and pulse or chop until thoroughly combined and fluffy like ricotta.
Add water if necessary
Blend in food processor until smooth
BASIL CASHEW PESTO
Combine in food processor and blend until slightly chunky, but mostly smooth
Cut the zucchini length wise & use veggie peeler or mandolin slicer to cut into very thin slices. Toss into olive oil/thyme/salt pepper until coated.
Make individual portions by layering the zucchini into squares overlapping. Then spread tomato sauce, a dollop of pesto, a dollop of ricotta. add a slice of heirloom tomato: Repeat 2-3 times to create layers. Top with a dollop of Ricotta & garnish w/ a basil leaf!
Submitted by Jennifer Hayden
This vegan, gluten-free, raw, recipe was the second place winner in the 2011 Tomato Festival Recipe Contest. It has 4 types of tomatoes and is great as an appetizer, entree, or a salad. A terrific recipe to play with & find your personal spin or prepare just as Jennie designed—your family & guests will love this healthy, flavorful option.