Summary

Ingredients

• 1 small celeriac
• 1 small beetroot
• 1 tablespoon apple cider vinegar
• 1 medium carrot (s)
• 9 tomato (s), dried
• 1 tablespoon hazelnuts
• 2 tablespoon olive oil
• 1 handful pine nuts
• 1 teaspoon, leveled black pepper, freshly ground
• 2 handfuls basil
• 1 handful sunflower seeds
• 1 handful pumpkin seeds
• 1 pinch chili powder
• 1 teaspoon, leveled salt
• 1 small clove garlic
• water

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Instructions

1. First cut the beetroot into thin slices with a sharp knife or slicer, pour apple cider vinegar over them and leave to stand. For the red pesto, finely chop the sun-dried tomatoes. Then add the pine nuts, 1 tablespoon of olive oil, chili powder and a little water and puree with a hand blender. For the green pesto, finely chop the basil leaves, hazelnuts and garlic clove. Add the sunflower and pumpkin seeds, 1 tablespoon of olive oil, salt and black pepper and a little water. Make the green pesto more liquid than the red pesto by adding more water. Cut the celery and carrot into very fine slices. Now put some of the green pesto on the plates and spread over the surface. Then place the vegetables in layers and alternately distribute the red and green pesto between the vegetable layers. If you want to make the raw food lasagna as a starter, the specified amount is sufficient for 4-6 people.