If you're like me your garden is over run with tomatoes, zucchinis and basil this time of year, so this dish couldn't be any fresher. Straight from garden to tummy. Use your favourite pesto recipe or you can use mine. I love using garlic scapes in my pesto, but pesto is pretty forgiving, so leave them out or add a clove of garlic instead.
2 ripe tomatoes
1 package Fauxmagerie Zengarry Sundried Tomato and Basil Cashew Cheese
1/2 cup pesto with scapes and spinach**
nutritional yeast (notch) and pine nuts for garnish
Slice the zucchinis thin using a mandolin. Slice tomatoes.
Layer zucchini slices, ZengarrySundried Tomato and Basil Cashew Cheese, tomatoes, and pesto a couple of times. Finish with zucchini slices and top with pesto. Garnish with nootch and pine nuts.
**Pesto with Scapes and Spinach
- 2 handfuls of fresh basil
- 2 large handfuls of baby spinach
- 3-4 garlic scapes, chopped into 1 inch pieces
- 1/3 cup pine nuts
- Juice of 1/2 a lemon
- 1/2 tsp pepper
- 1 tsp salt
- 1/2 cup olive oil
- 1/4 cup nutritional yeast (optional)
Add all ingredients to a blender and blend well.