Ingredients Jump to Instructions ↓

  1. 3 to 4 medium zucchini, ends trimmed off, sliced very thin (may use mandolin if possible)

  2. 2 1/2 cups pine nuts

  3. 2 1/2 tablespoons nutritional yeast

  4. 3 tablespoons lemon juice

  5. 1 1/2 teaspoons salt

  6. 6 tablespoons filtered water

  7. 2 cups sun-dried tomatoes, with oil from jar

  8. 2 vine-ripened tomatoes, sliced

  9. 1 shallot , chopped

  10. 1 clove garlic , crushed

  11. 2 tablespoons lemon juice

  12. 1/4 cup extra-virgin olive oil

  13. 1 tablespoon raw honey

  14. 2 teaspoons sea salt

  15. 1 teaspoon crushed red pepper flakes

  16. 1 bunch fresh basil leaves

  17. 1/2 cup shelled pistachios

  18. 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.

Instructions Jump to Ingredients ↑

  1. 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.


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