Raw courgette lasagna with red pesto

Perfect to enjoy on hot summer days, the raw courgette lasagne with red pesto is a first course that will amaze you!

Slice the courgettes thinly and dry them for 8-10 hours. Soak the almonds and dried tomatoes (even together) in the refrigerator overnight. The following day, drain them, keeping the soaking water aside, blend them together with half the basil, the cherry tomatoes, a couple of tablespoons of oil, salt and pepper to taste. If the sauce is too thick, add a little water from soaking the almonds and tomatoes. 
Arrange the courgettes and sauce in alternating layers, complete with a little sauce, a few basil leaves and some hemp seeds.