Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Lasagna with courgettes, pesto and macadamia nut cream
A light lasagna that doesn’t require to be cooked and that is made with seasonal vegetables. A perfect delicacy for every kind of taste.
Ingredients for 4 people
4 courgettes
2 jars of basil pesto (180 g each)
pine nuts
extra virgin olive oil
200 g of fresh cherry tomatoes
8 dried tomatoes in olive oil
oregano
200 g of peeled macadamia nuts (not toasted, not salted)
1 spoon of lemon juice
half spoon of sea salt
70 ml of water
Preparation
How to make the macadamia nut cream: put the nuts in a bowl with water. Let them to soak all night. The morning after, drip them. Wash them with fresh water and put them in the mixer with the lemon juice and a little bit of salt. Slowly add the water, whilst continuing blending until you obtain a uniform but not too compact cream. Pour the cream into a colander to remove extra water.
Prepare the tomato sauce by blending fresh cherry tomatoes, dried tomatoes in oil, olive oil and oregano.
Wash the courgettes and slice them lengthwise. Complete the lasagna alternating all the ingredients: layer of courgettes, layer of macadamia nut cream; layer of courgettes, layer of tomato sauce; layer of courgettes and layer of pesto. Repeat the layers until you finish the ingredients.
Keep the lasagna in the fridge until you serve it. Garnish with fresh basil leaves and pine nuts.
Feature image www.finedininglovers.com
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