Green Raw Lasagna

200 g frozen peas or 500 g fresh peas (remove the pods prior to starting)
3 tbs olive oil
2 tbs lemon juice
1 bunch chives
1/4 tsp salt

Boil 1 litre of water. When it’s boiling, add the peas and cook for 2 to 3 minutes for the frozen peas or 4 to 5 minutes for the fresh peas. Drain the water and run very cold water to stop the cooking process. Transfer to a blending jar or food processor and add all the other ingredients. Blend until smooth. If it’s too sticky, you can add a tablespoon more of water. Transfer to a small bowl.

2 bunches basil (keep some leaves for the final assembly)
1 bunch chives
20 g pistachios
150 ml olive oil
1/4 tsp salt
1 tbs lemon juice
Black pepper to taste

Add all the ingredients to a blending jar or food processor. Blend until it’s smooth and set aside.

125 g blanched almonds – soaked overnight or for at least 2 hours
3 tbs or more if needed water
Zest of one lemon
1 tbs lemon juice
1/4 tsp salt

Rinse the soaked almonds and transfer to a blending jar or food processor. Add all the other ingredients and blend until the almond mixture is smooth but has a slightly crumbly texture. If it’s really sticky and not blending at all, add 1-2 more tablespoon of water and blend again. Transfer to a small bowl.

2 medium Rondini zucchini (or 2 small classic zucchini)
Salt & black pepper to taste

Wash and pat dry the zucchinis. Using a sharp knife cut fine slices (3mm). We need 12 slices in total and preferably the ones from the middle part which are the largest. Arrange the slices on kitchen towels and season with salt.

If you are using classic zucchini, remove the ends and cut the zucchini in two. Then cut 2mms slices and use 2 per layer. That means 24 in total for 4 lasagnes.