Pesto

Pesto Simmered Portobellos and Tomatoes

Standard

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.

INGREDIENTS

Salt (optional)
1 cup of basil leaves
1 clove of garlic
1/8 cup pine nuts
1/3 cup + 2 tablespoons olive oil
2 Portobello mushrooms
2 tomatoes

RECIPE

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.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

2. PALEO Cleanse Cover ImagePALEO Cleanse made the Amazon Best Seller list!

Order Your Copy Here

Find Out More About PALEO Cleanse Here

 

Advertisement

GRILLED PORTOBELLO PESTO

Property of ThePaleoPact.com
Standard

I have to admit that this may be my favorite Paleo recipe of all time. I’m not usually one for recipes with out a large protein staple but this is just as savory as a grilled steak.

INGREDIENTS

4 Portobello mushroom caps
1/4 cup pine nuts
1 cup basil (or one small package from the store)
1/3 cup + 2 tbsp olive oil
1 clove garlic
salt
black pepper

RECIPE

Cooking the Portobello:

Remove stem from the Portobello mushrooms and scoop out gills. Wash thoroughly.
Using a brush, brush the 2 tbsp of olive oil(you can substitute with coconut oil) over the mushroom caps and sprinkle with black pepper and salt.
Grill for 5-10 minutes or until mushrooms begin to soften.

Making the Pesto:

In a food processor combine the basil, garlic, pine nuts and olive oil. Add salt and pepper to taste, I added roughly 1-2 tsp of each.
Blend until smooth.

Now drizzle the pesto over the Portobello mushrooms and you’re ready to go. I added a simple side salad with mine to make one fantastic meal!

Here’s to eating healthy without compromising taste!

Melissa Van Dover

@mvandover | melissavandover.com