Rating4.5/5 (from 2 ratings)4.5
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.
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