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
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.
Yes that would be fine to other oils also. I'm sure most everyone has got their own recipe for pesto anyway. This just one I use most of the time. Udo's oil is nut blend Oil that is high in Omega 3,6 and 9.
This looks delicious - I am a big fan of pesto and portabella. I am not familiar with Udo's oil. Would an olive or grapeseed oil substitute well here?