00:00the next sauce is gonna be our pesto sauce so you want roughly one cup of basil and you want
00:09to line up the stems here take your card deck of basil leaves and you almost want to roll them
00:18you want to go ahead and just cut those dump that in here we're gonna add a little bit of
00:28spinach leaves and it's just basically a fourth a cup so I always say with spinach when my clients
00:38are like well how much spinach well give me a cup so a cup would be a full handful a half a cup will
00:45be just a regular handful and a fourth a cup would be pinch okay that's worth a cup of pine nuts so
00:56sometimes whatever nuts you have that's what I use third fourth a cup salt on this one all right
01:11we're gonna use a little bit of pepper a little bit a pinch and then a little lemon juice
01:26and then also let's use a little garlic again the olive oil is gonna be about two tablespoons of
01:35olive oil oh yeah I'm gonna give this a little taste
01:44so pretty with the bright green coloring to go ahead and put this dish together with our plant-based
01:59lasagna together it's gonna be so good see you in a little bit all right guys I'm here again and I'm
02:04gonna give you a bonus recipe so to finish our dish that we're gonna make next we're gonna make a herb oil
02:10a half a cup spinach you know my measuring and about a fourth a cup of cilantro so that's we'll call
02:20that a fourth of a bush a fourth a cup of this basil full teaspoon of salt today
02:29we're gonna pour it in our squeeze bottle so that sauce is ready to go all right guys so now we're
02:46gonna build our plant-based lasagna have a mandolin this would be the easiest tool you can use to kind
02:53of get uniformity on your zucchini you want one-eighth inch thickness so I know that's gonna be hard to
02:58think about to measure so you want a point of finger and then you know the top of your corner finger you
03:05need nine and you want them to be the same length and the same in thickness plate these and kind of
03:14overlap them I'm gonna cut out that top I want those to kind of be even in thickness here so there we go we have our
03:29tomatoes ready we're gonna grab our sauces so we have everything ready to go we start with our marinara here
03:37we're gonna cheese from the opposite corners here and then we're gonna do a little bit of pesto kind of like next to
03:49the cheese we're gonna put the tomato slice then we're gonna come with our layer of zucchini but
03:58instead of on the same way we're going to take it in the opposite way here
04:02so what you do for the marigolds you could just so much pull them out kind of just give a little
04:22shake and that's why I top it here same thing with the micro basil I'm just gonna kind of top that right
04:32on top and I'm just gonna do before cut on this and then you want to just finish it off I just
04:43like to give two little circles around and then we finish off a little finishing salt now we're good
04:51to go thank you so much for tuning in again my name is Ingrid clay and you can find me on Instagram you
04:56can find me online I look forward to hearing from you and seeing some of you soon
05:01thanks guys and thank you essence
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