I love making this dish for my vegan friends, but when I cook for myself, I tend to incorporate it with an entrée that has more of a paleo approach, ie. not-so-vegan ingredients. Like chicken (pictured). This pesto recipe has walnuts in the place of the Parmesan cheese, and plenty of fresh basil and garlic. Although my diet is not entirely dairy-free, I actually enjoy this pesto more that the cheesy variety. It’s fresh and light and delicious raw as well as baked (as in the stuffed mushrooms). For a raw meal, just incorporate it into a salad, add it to raw zucchini pasta, or use as a dip for cucumber, broccoli, carrots etc. This dish can be wonderful as an appetizer or, as I like to present it, as part of a main dish with a protein and vegetable. Makes a great holiday recipe! Injoy!
1 cup walnuts
2 cups fresh basil
½ cup high quality olive oil
2-4 cloves garlic
1 Tbls. fresh lemon juice
½ tsp. salt
Dash of pepper
12 mini Portobello mushrooms
1. Preheat oven to 375 degrees.
2. Combine all ingredients in food processor and blend until incorporated, but slightly chunky.
3. Pull stems off of mushrooms and place them face up in a 9×13 baking dish. Spray lightly with olive oil.
4. Fill each mushroom with 1-1 ½ Tbls. pesto.
5. Set some aside if you’d like to include a bit of dressing on fish or chicken.
6. Bake until lightly browned, about 20 minutes.