Servings:
Serves 3-4Ingredients:
2 cup Fresh Basil
4 Organic Portabella Mushrooms
1 organic tomato
1 Organic red bell pepper
1 pinch Himalayan Pink Crystal
Salt
1 cup Pine nuts
2 clove garlic
3 ounce Udo's or Olive oil
Preparation:
Blend oil with the basil, add pine nuts, salt and garlic. Blend ingredients together until creamy.
Spread/pour pesto into portabellas. Top with thin sliced tomatoes and thin sliced red pepper. Sprinkle few pine nuts over the top. Serve over a bed of romaine and red pepper slices.
