Inspired by Kajo: RAW zucchini noodles with marinated mushrooms and carrot pesto

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Pesto essentials

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Juicy zucchini, chewy mushrooms, creamy pesto, crunchy seeds …

This recipe is inspired by Kajo – true RAW eater! Thanks! What I find most exciting about RAW is the way how all the ingredients are open for experiments, unusual combinations of flavours … For this “zucchini pasta” I chose a combination of carrot pesto and marinated mushrooms. And it was just perfect!

Inspired by Kajo: RAW zucchini noodles with marinated mushrooms and carrot pesto
 
Ingredients
  • * for "pasta"
  • 1 Zucchini
  • 1 Cucumber
  • 1 Tomato
  • * for marinated mushrooms
  • 5 mushrooms
  • ½ cup Soy Sauce
  • Juice of ½ Lemon
  • 1 tbsp. Olive Oil
  • * for Pesto
  • 1 Carrot
  • 1 Red Bell Pepper
  • ½ Sunflower Seeds (soaked)
  • Thyme (I used Artic Thyme from zdravizislandu.cz)
  • 1 Garlic clove
  • Juice of ½ Lemon
  • Salt and Pepper to taste
  • *For garnish
  • Black or Light Sesame Seeds
Instructions
  1. To marinate the mushrooms, mix all the marinating ingredients together. Slice the mushrooms and pour the marinade over them. Let it marinade for at least 1 hour. To make the salad - use a peeler to slice the zucchini and cucumber to thin slices. Mix with chopped tomato and marinated mushrooms. To make the pesto - add all the pesto ingredients in a blender and blend until smooth. Adjust to taste by adding more lemon juice, garlic, salt or something hot (chili, pepper). Serve the zucchini & marinated mushrooms salad topped with the pesto and sprinkled with sesame seeds.

 

 

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