Baked Mushrooms with Vegan Pesto Dip Served with Quinoa Wafer Crackers.
1 1/2 cups fresh basil leaves
2 small cloves of garlic
1/4 cup pine nuts
3 tbs nutritional yeast
4 tablespoons olive oil
1/2 tsp Himalayan crystal salt
3-4 large mushrooms
Preheat oven to 180°C.
Place mushrooms on a baking tray, lightly spray with olive oil and bake until browned.
Spread the pine nuts over a seperate baking tray and bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
Place the pine nuts, basil, garlic, nutritional yeast and salt into a food processor and blitz until puréed. Slowly add the oil until incorporated. Spoon into mushrooms and enjoy with some Orgran Nutrition Quinoa wafers!