Courtesy of Dr. Nicole Rivera of Integrative Wellness Group in Belmar
Ingredients
- 1 large organic eggplant
- 4 organic zucchini
- 4 organic tomatoes
- Olive oil
- Bundle of organic spinach
- Handful of fresh basil
- Handful of fresh cilantro
- Handful of fresh parsley
- 2 cloves garlic
- ½ lemon without the rinds
- ¼ cup olive oil
- Salt
- Pepper
- ½ inch fresh jalapeño pepper
- 1 cup macadamia nuts
- 2 cloves garlic
- 6 leaves fresh basil
- 1 teaspoon Himalayan salt or truffle salt
- Ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup purified water
Instructions
TO PREPARE THE CHIMICHURRI PESTO: blend all ingredients in a Vitamix or food processor.
TO PREPARE THE MACADAMIA NUT SAUCE: blend all ingredients in a Vitamix or food processor.
Slice all vegetables very thin, use a mandoline if possible. Prepare the macadamia sauce and the pesto.
Preheat the oven to 375 degrees and add a little olive oil to a 9- by 12-inch glass baking pan. Place a layer of the pesto at the bottom; top with raw eggplant and a drizzle of olive oil. Place a layer of spinach, then place a few scoops of macadamia cream sauce on top of spinach. Add a layer of zucchini and top the zucchini with chimichurri pesto and thinly sliced tomatoes. Repeat the process on top of the layers just completed. The top should be pesto and tomatoes before placing into the oven. Cook for 10–15 minutes to slightly soften the veggies.
