Name: Zucchini Pesto Strata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
Ingredients: ½ cup basil pesto, store-bought or homemade (See Note); 1 cup cooked or canned white beans, drained and rinsed; ½ cup store-bought or homemade vegetable broth; 4 cups cubed, day-old whole-grain bread; 1 ½ pounds zucchini, trimmed (not peeled) and thinly sliced; Salt and pepper to taste (optional); 4 ripe plum tomatoes, thinly sliced; 1 roasted red bell pepper, bottled or homemade

Susan’s Homemade Vegan, Whole-Food Pesto

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Susan Edelman
Prep Time: 10 mins
Total Time: 10 mins
Yield: 6 Servings 1x
Category: Sauce
Cuisine: Vegan

Ingredients

Scale

2 cups packed basil leaves
½ cup pine nuts (or walnuts), toasted
4 cloves garlic, peeled and chopped
2 teaspoons fresh lemon juice
Salt to taste (optional)

Cook Mode Prevent your screen from going dark

Instructions

Combine the basil, nuts, garlic, lemon juice, salt (if using) in the bowl of a food processor and purée until smooth and creamy.

Find it online: https://www.weaversorchard.com/low-carb-cooking/