Tag: pesto

Raw Pesto Lasagna w/ Macadamia Ricotta

Raw pesto lasagna made with zucchini, meaty Portabella mushrooms, and a rich tasting macadamia “ricotta” make this raw lasagna a summer treat. Pine nuts, garlic and spicy arugula in the pesto add even more flavor and zest.  – Veronica

raw pesto lasagna

TOTAL: 1 HR

Prep Time: 1 HR

Serving Size: 2 People

Ingredients

  • 4 large zucchini, sliced thin, length-wise (the sub for noodles)
  • 2 large portabella mushrooms, sliced thin, the length-wise (sub for noodles)

‘Ricotta’ Cheese Ingredients:

  • 1 cup macadamia nuts- soaked for an hour
  • 1 lemon juiced
  • 1 tbsp. olive oil
  • 1 tsp. organic sea salt
  • 1 tbsp. fresh chopped rosemary

Pesto Ingredients:

  • 1 cup fresh organic basil
  • 1⁄2 cup raw pine nuts
  • 1 clove garlic
  • 2 tbsp. cold pressed olive oil
  • 2 tbsp. water
  • 1⁄2 cup organic arugula
  • 1 tsp. organic sea salt

Directions

Prepare the ricotta cheese by mixing all ingredients into Vitamix or food processor and process until smooth. Set aside in a bowl, scrapping the sides to get all the ‘cheese’.

Rinse Vitamix and blend all the pesto ingredients together, slowly adding the oil while blending. Set aside in a bowl, scrapping the sides of Vitamix to get all pesto. I

n a 3 x 8 baking dish, smear a small amount of pesto on the bottom. Layer 2-3 pieces of zucchini. Layer 1⁄2 the amount of ‘ricotta’ on top of the zucchini.

Layer 2-3 Portabella mushrooms on top of the ricotta. Layer 1⁄2 the amount of Pesto on top of the mushrooms. Repeat once more and end with pesto layer on top. Garnish with leftover pine nuts and shredded basil. Bon Appetit!

Grilled Chicken Pesto Pasta

Grilled Chicken Pesto Pasta
Chef V’s Tip: Substitute the chicken with 2 cups of your favorite grilled veggies to make this dish vegan.

Grilled Chicken Pesto Pasta

SERVES 2

Ingredients

  • Sea Salt and freshly ground black pepper, to taste
  • 1 pound boneless skinless chicken breast
  • 2 cups cooked brown rice or quinoa pasta
  • 1/2 cup Chef V’s Easy Raw Pesto

Directions

Grilled Chicken Pesto Pasta
Preheat a grill or grill pan to medium-high. Lightly salt and pepper the chicken (or veggies) and grill for 3 to 5 minutes on each side, or until thoroughly cooked. Cut chicken into pieces and combine with cooked pasta and my Easy Raw Pesto.

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