Heirloom Tomato Lasagna - Vegan Dinner Recipe - Raw Blend

Ingredients

• 1 cup soaked macadamias
• 1/4 cup water
• 2 teaspoons nutritional yeast
• 1/2 teaspoons lemon juice
• 1/4 teaspoons salt
• Combine everything in a blender until completely smooth.
• 1 cup basil leaves
• 1/4 cup spinach leaves
• 1/4 cup pistachios
• 1/4 teaspoon sea salt
• 1/2 teaspoon lemon juice
• pinch freshly ground pepper
• 2 tablespoons extra virgin olive oil
• Place the pesto ingredients, except olive oil, in a food processor and pulse until well combined but still slightly chunky.
• Maintaining texture is important.
• Gradually stream in the olive oil while the food processor is running.
• 1/2 cup soaked sun-dried tomatoes (soaked for 4-5 hours)
• 1 medium tomato, deseeded and roughly chopped
• 1 tablespoon minced shallot
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoons red chili flakes
• 1/2 red bell pepper, seeded and chopped
• 2 teaspoons olive oil
• 1 cup olive oil
• 1/4 cup basil leaves (or herb of choice)
• pinch salt
• Blend to combine, strain remaining solids. Must store in refrigerator.