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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Can I use fresh shredded coconut instead of the dry one?anewme - 3 hours 18 min ago
Is it possible to be raw on a college budget???veggie - 1 day 23 hours ago
Nut allergyveggie - 1 day 23 hours ago
Parasite Cleansealexbro - 2 days 9 hours ago
Best Juicer?jerocarson - 2 days 11 hours ago