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!