This recipe is a simple yet delicious side dish. For those of you that have completed the Paleo Cleanse, you’ll also notice that it is similar to our Grilled Portobello Pesto dish. While I often serve this as a side dish it’s also a great option if you don’t feel like meat or have to serve someone who does not eat meat.
1 cup of basil leaves
1 clove of garlic
1/8 cup pine nuts
1/3 cup + 2 tablespoons olive oil
2 Portobello mushrooms
In a food processor place salt, basil, garlic & pine nuts.
Process mixture while streaming in 1/3 cup of olive oil.
Clean gills out of Portobello mushrooms, wash and slice mushrooms into strips.
Wash and cut tomatoes into slices.
In a frying pan, heat 2 tablespoons of olive oil over medium-high heat.
Place mushrooms and tomatoes in frying pan and cook, flipping occasionally.
After 5 minutes add pesto mixture to mushrooms and tomatoes.
Continue to cook for about 5 more minutes or until mushrooms and tomatoes have reached your desired tenderness.
Remove from heat and serve.
This recipe is simple to make but it tastes gourmet. As a fun side note, you can make extra of the pesto and store if for other recipes that you’re planning to make in the coming week.
Melissa Van Dover