I made this recently for a raw food pot luck party & it went down a treat! Raw and full of living enzymes essential for good health. Energise friends and family serving them as canapés or starters :)
Place all the walnuts in the food processor and blend until they're a rough texture, you don't want this too smooth.
Add the basil, garlic, salt and pepper in with the walnuts and pulse. Then slowly add 1/2 cup of olive oil whilst the food processor is still running, until it has created a rough pesto. Taste :)
Clean the mushrooms with a wet cloth and de-stalk them so they'd have a hollow middle. Dry them off as much as you can with a paper towel then slice them in half.
Combine 1/4 cup of olive oil with all the tamari in a small bowl and lightly marinate the mushrooms in the sauce and place on a heat proof plate or on your dehydrator tray - they're very slippy!
Add a generous amount of pesto to cover each mushroom cap. I've place a sliced baby tomato on top just to add a little colour to the dish!
Place your tray in your dehydrator for 3 hours on 115 degrees. Alternatively, if you don't have a dehydrator, you can do these in a very low heat oven at 115 degrees for 3 hours. Keep checking on them
Serve on a long plate and enjoy! More raw, alkalising recipes at http://www.yournewlifeplan.co.uk/category/blog/recipes/
- 7.0 Portobello Mushrooms
- 6.0Tbsp Tamari sauce
- 1/2c Extra virgin olive oil
- 1/2c Basil (or a large bunch)
- 1/2c Walnuts
- 6.0 Medium cloves of garlic
- 1.0pch Himalayan rock salt
- 2.0pch Ground black pepper
- 4.0Tbsp Freshly squeezed Lemon juice