Zucchini Gratin

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4 zucchini, tops trimmed, sliced lengthwise 1/4-inch thick

1 Vidalia onion, sliced into thin rings

1/2 cup Pistachio Pesto, recipe follows

2 to 3 ripe tomatoes, thinly sliced

Salt and freshly ground black pepper

1/2 cup dry breadcrumbs

1/2 cup unsalted pistachios, crushed in a mortar and pestle, for garnish

1/2 cup goat cheese

Pistachio Pesto:

8 cups fresh basil leaves, washed and dried

1 cup plus 1 tablespoon olive oil

3/4 cup unsalted pistachios, toasted and crushed in a mortar and pestle

1/2 cup grated Parmesan

2 cloves garlic

Salt and freshly ground black pepper