This 3 layered dish is divine. It is made with my special recipe for sun dried tomatoes, fermented cashew cheese, and pesto sauce. It is both colorful and yummy! All ingredients are raw, organic, vegan, and gluten free. Happy Holidays!

Bella Figura describes the essence of me. I am so proud of this. All of the ingredients are primo quality, the very best. My passion for presentation reveals itself here. Let me explain.

Pesto originated in Genoa back in the 16th century. All of the ingredients were grown locally. Taggiascu olives were used in the olive oil. Known for its transparency, it catches the eye. Its fragrance infuses the body, making it the very best quality oil in existence. Fiore sordo, cheese made from sheep’s milk, made the perfect parmesan. Basil, garlic, and local pine nuts completed the pesto.

Back then, pesto was ground by hand with a pestle. The word ‘pesto’ means to pound or grind. Each Ligurian family had their own version of this sauce which was a matter of pride. Bella Figura! I have my version as well which I am sharing with you here.

Pesto Perfection

Cashew Cheese Ingredients:
1 cup soaked cashews
½ cup water
1 tsp. powdered acidophilus
½ cup nutritional yeast
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. Himalayan pink sea salt
¼ tsp. black pepper
¼ cup Kelly’s sun dried tomatoes

Directions:
Place the cashews in 2 cups of filtered water, cover with saran wrap and set on counter at room temperature for 2 to 4 hours. Drain the water off of the cashews and place them in a high speed blender. Add ½ cup warm filtered water and 1 tsp. powdered acidophilus. Blend until creamy smooth making sure that there are no chunks. Remove with a rubber spatula and put into a bowl; cover with a doubled cheesecloth and set on a counter at room temperature for 10 to 12 hours to ferment. Take a plastic spoon or rubber spatula and hand mix until smooth again. While fermenting, chop the sun dried tomatoes into small pieces. After fermentation, add the rest of the ingredients and hand mix until all ingredients are incorporated evenly. Cover with saran wrap and place into the refrigerator to slow down the fermentation.

Pesto Sauce Ingredients:
1 cup packed fresh basil
¼ tsp. salt
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. lemon juice
1/8 tsp. black pepper
2 tbsp. olive oil
½ cup pine nuts

Directions:
Place all of the ingredients into a high speed blender. Blend until evenly dispersed. Do not over blend until pureed.

Assembly:
Slightly coat a 5 ½ inch removable bottom spring form pan on the inside with olive oil. Take the fermented cheese from the refrigerator and place one half of the total amount of cheese into the bottom of the pan. Use a flat press to make sure that the cheese is evenly distributed over the entire surface. Now add the pesto sauce and make sure it is also evenly distributed over the cheese. Use a press. Take the remaining cheese and evenly distribute it over the pesto sauce. Place the pan in the refrigerator to set for 2 to 4 hours. While setting up, take ½ cup Kelly’s whole sun dried tomatoes and set aside. Remove the cheese from the pan. Open the fastener on the side of the pan halfway. Take a knife and gently free the sides from the pan before opening the fastener completely. Remove the pan, leaving the cheese on the bottom. Take a wide transfer sheet and put it under the cheese and place on a serving plate. Gently take a knife and smooth the sides out gently to remove all marks left while removing the cheese from the pan. Garnish the outside of the pesto layer with Kelly’s whole sun dried tomatoes by gently pushing them into the side just to make them adhere. Take another ¼ cup of Kelly’s sun dried tomatoes and sprinkle the top. Add a whole cherry tomato with some parsley leaves to make a flower in the center for the final touch. Place in airtight container and refrigerate to store. Will last up to 7 days. Enjoy!