2 cups loosely packed fresh basil leaves
1 cup loosely packed cilantro
1/2 c. slivered almonds or pine nuts
2 cloves garlic, crushed
2 tablespoons fresh lemon juice (or 1/2 a lemon)
1/2 teaspoon sea salt
1/4 cup olive oil plus more for drizziling
10-14 Baby Bella Mushrooms depending on cap size
Preheat oven to 400 degrees
To prepare: Add all pesto ingredients a food processor and chop until it is a paste. If you can, drizzle olive oil into the mixture while it is still chopping, or add it all at once if you don't have a food processor with an opening at the top. Blend until there are no large chunks left.
Spray/coat a casserole/pie dish with olive oil.
Wash and dry mushrooms. Pull the stems out out of the mushrooms and set in the dish. fill mushrooms with pesto until the pesto is even with the top of the mushrooms. Drizzle with olive oil. Bake for 20 minutes or until juicy and tender.
|On the right there is a beet from our farm share.|
To fix a beet, we've found out, you can roast them at 440 or 425 for 20-40 or more minutes and them chop them up and put it in salads and its delicious. (But beware, they will stain your clothing.)