by cyndin
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cyndin's Notes:
2 cups pine nuts (or raw cashew pieces) Ask a question about this ingredient
1 bunch fresh cilantro Ask a question about this ingredient
1 bunch fresh parsley (flat leaf is best) Ask a question about this ingredient
1/2 bunch fresh mint (optional) Ask a question about this ingredient
Juice of 2 good sized limes (or lemons) Ask a question about this ingredient
1/4 cup (or to taste) extra virgin olive oil Ask a question about this ingredient
Fresh garlic cloves, peeled (optional) Ask a question about this ingredient
Cumin seeds or powder Ask a question about this ingredient
Chilpotle powder Ask a question about this ingredient
Sea salt Ask a question about this ingredient
Fresh ground black pepper Ask a question about this ingredient
Turn the nuts into meal in a food processor or a good blender (a few seconds).
Ask a question about this stepAdd lime juice (and garlic if using) and process until very creamy (you can add some of the olive oil if needed).
Ask a question about this stepAdd seasonings to taste and blend until well mixed.
Ask a question about this stepCut or twist off the ends of the stems of the parsley and cilantro then wash the herbs well (normally they take 3 soaks and lift-outs in a large bowl of water). Remove mint leaves (if using) from the stem and wash leaves if needed. Shake off water well.
Ask a question about this stepSet aside a couple handfuls of herbs without their stems. Process the rest into the nuts until everything is green and no stems are left intact.
Ask a question about this stepAdjust salt and other seasonings if needed. Add olive oil and blend in.
Ask a question about this stepAdd the remaining leaves and pulse the machine so that the leaves are all cut up well but still recognizable (or mince the leaves and mix them in by hand).
Ask a question about this stepCrimini mushrooms (quantity depends on size of mushrooms and herb bunches; this recipe should fill at least a dozen 2-2 1/2" diameter mushrooms) Ask a question about this ingredient
Wash the mushrooms and gently remove the stems and the fleshy part over the gills (chop what you've removed and put aside for a stir-fry another day).
Ask a question about this stepLightly oil a baking pan, place the mushrooms gill down on the pan to get some oil then flip to roast on their backs.
Ask a question about this stepBake until soft but still strong enough to pick up with your fingers. About 15 minutes at 350*F, but go by doneness, not time.
Ask a question about this stepDump any accumulated liquid and leave them upside down on the dry pan to cool.
Ask a question about this stepPut a heaping spoonful of pesto in each mushroom.
Ask a question about this stepServe warm, room temperature, or cold. Store in single layers. They will last in the fridge for a day or two. Great for picnics.
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Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
looks super yummy!