This is one of my favourite dishes. I love it as it tastes amazing and is super easy. Pesto can be made with just a few ingredients, is bursting with flavour and goes brilliantly with marinated mushrooms. Plus, any left over pesto that you may have can be used as a dip or used to stuff tomatoes, peppers or spread on some sprouted bread.
- 3 chestnut mushrooms peeled
- 3 tablespoons extra virgin olive oil
- 1 tablespoons tamari or nama shoyu
- 1 teaspoon apple cider vinegar
Mix these together in a bowl and leave the mushrooms to marinate for at least ten minutes.
- 1/2 cup basil leaves
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- 2 tablespoons pine nuts
- 1 clove garlic
- ¼ tsp celtic sea salt or Himalayan rock salt
Remove the mushrooms from the marinade and fill them with the pesto sauce. Place in a dehydrator or fan assisted oven with the door open on the lowest temperature possible. (The idea is to warm them gently, not bake them to death!)
Why this meal is good for you!
Mushrooms contain polysaccharides and lentinian, which stimulate the reproduction and activity of our body’s immune cells which keep us fighting fit. Garlic promotes cancer cell suicide, is extremely anti-inflammatory and is a great anti-bacterial. Lemon juice and apple cider vinegar are very alkalising for the body and basil aids digestion and is thought to reduce nausea so give it a try, I promise it’s delicious!