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Zucchini-And-Green-Zebra-Tomato Lasagna With Basil-Pistachio Pesto

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Ingredients

2 cups raw pignoli nuts, soaked in water for at least 1 hour

2 tablespoons lemon juice

2 tablespoons nutritional yeast (optional; available in health food stores)

1 teaspoon sea salt

2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours

1 medium ripe tomato, diced

1/4 small onion, chopped

1/4 cup extra-virgin olive oil

4 teaspoons maple syrup

2 teaspoons sea salt

Pinch hot-pepper flakes

2 cups packed basil leaves

1/2 cup raw pistachios

6 tablespoons extra-virgin olive oil

1 teaspoon sea salt, or to taste

Pinch freshly ground black pepper

3 medium zucchini, ends trimmed

3 medium green-zebra tomatoes (or other heirloom variety)

2 tablespoons extra-virgin olive oil

1 tablespoon finely chopped fresh oregano

1 tablespoon fresh thyme leaves

Garnish: whole basil leaves

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