Zucchini salad with tahini pesto
Inspired by I Love Our Dreams
1 zucchini, fresh and not very large
1 handful of young sprouts (I had leeks, lentils and alfalfa)
1 handful of raw pistachios
2 tablespoons sesame seeds
4 sprigs of basil, rich in leaves
2 sprigs of fresh coriander
½ teaspoon salt
Pepper to taste
30 ml walnut oil (or other)
2 tablespoons of pistachios (freshly roasted or raw, without salt)
2 tablespoons fresh lemon juice
Take the zucchini and, without peeling it, cut into thin strips using a large vegetable peeler. Try to make the whole length each time and keep the whole width. Divide among several plates (the products can make for 2 to 4 portions).
For the tahini pesto, collect all the ingredients of the second group in a deep jar (or in the measuring cup of the hand mixer / blender). Pour a little water (about 80 ml) and blitz. At first, the mixture is dry and heavy for the machine. If necessary, add more liquid (water, lemon juice or oil). Adjust the thickness to taste. Personally, I prefer thick pesto, which can even be spread on bread.
Garnish each salad with chopped pistachios (freshly browned or raw), a small handful of young sprouts and 2-3 teaspoons of tahini pesto. Serve immediately with a jug of oil.