Pesto essentials
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
- 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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