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Pesto spaghetti

Prep time: 30 minutes
Extra time: 4 hours
Courses: Main courses
Time category: 30 minutes
anglais
Servings: 4 persons

Equipment

  • Spiral cut machine
  • Blender
  • Food processor

Ingredient

  • 1 apple
  • 1,5 kg zucchini (about 8)
  • 3/4 cup (135g) basil pistachio pesto (see below)
  • 2 tbs olive oil
  • 2 tbs lemon juice
  • 6 handfuls spinach
  • 1/4 cup (30g) rawmesan (see below)
  • 1 cup (250ml) marinated mushrooms (see below)

Basil pistachio pesto

  • 1/2 cup (75g) pistachios
  • 1/3 cup (50g) cashew
  • 1 cup (60g) fresh basil (stems & leaves) well packed
  • 1 1/2 clove garlic or 1/2 tbs garlic puree
  • 1/2 cup (125ml) olive oil
  • 1/2 tsp sea salt

Crumesan

  • 1 cup (140g) Brasil nuts
  • 1/4 clove garlic or 1/4 tsp garlic puree
  • 1/4 tsp sea salt
  • 1 pinch ground black pepper

Marinated mushrooms

  • 2 cups (100g) sliced mushrooms
  • 4 tsp sea salt
  • 4 tsp olive oil
  • 1 tsp ground black pepper

Instructions

Basil pistachio pesto

  • (Optional) Soak pistachios and cashews for 4h. Rinse well.
  • In the blender, reduce all ingredients to a creamy paste.

Rawmesan

  • Place all ingredients in the food processor and blend briefly in short strokes to obtain a chopped texture, yet still crunchy.

Marinated mushrooms

  • In a big bowl, mix thoroughly mushrooms with salt, pepper and oil. Let it all sweat about 15 minutes – they should reduce by half.
  • Discard the water before use.

Notes

The basil pistachio pesto will keep for 1 week in the refrigerator in an airtight container or 6 months in the freezer.
The crumesan will keep for 2 weeks in the refrigerator in an airtight container.
Pickled mushrooms are eaten fresh.
Enjoy your meal!