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

2 1/2 cups pine nuts

2 1/2 tablespoons nutritional yeast

3 tablespoons lemon juice

1 1/2 teaspoons salt

6 tablespoons filtered water

2 cups sun-dried tomatoes, with oil from jar

2 vine-ripened tomatoes, sliced

1 shallot, chopped

1 clove garlic, crushed

2 tablespoons lemon juice

1/4 cup extra-virgin olive oil

1 tablespoon raw honey

2 teaspoons sea salt

1 teaspoon crushed red pepper flakes

1 bunch fresh basil leaves

1/2 cup shelled pistachios

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 representatio