Ingredients

PESTO SAUCE
olive oil, to top of blender blades
fresh basil leaves, big handful
garlic, 3 cloves
lemon juice
dash of salt
VEGGIE MIXTURE
ground pepper to taste
red bell pepper, chopped
carrots, chopped
celery, chopped
wheatberry sprouts
braggs liquid aminos, to taste
ADDITIONAL INGREDIENTS
a portabello mushroom
any kind of nut or seed butter

Recipe Directions

1) Throw all PESTO sauce ingredients in to a blender…blend =)

  • – consistency should be spreadable not runny
  • – after blending set sauce aside

2) Mix VEGGIE MIXTURE in a bowl, adding some of the pesto sauce.

3) Cut portabello mushroom in half horizontally, so that you have 2 flat pieces.

  • – it is rather thick if you leave it whole, too much mushroom
  • – spread nut butter on portabello, followed also by a layer of pesto sauce

4) Pile veggie mixture on top of portabello.

5) Eat slow and enjoy!

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Comments

Top voted

KathyKath

Oct 07, 2010

15 votes
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sounds yummy! i'll definitely give this a try :)

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KathyKath

Oct 07, 2010

15 votes
+
Vote up!
-
Vote down!

sounds yummy! i'll definitely give this a try :)

Top Voted

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