5 servings


2 cups fresh basil
2 Tbsp chopped fresh garlic
½ cup olive oil
¼ cup nutritional yeast
1 tsp lemon
dash salt to taste
1 cup pine nuts – soaked and rinsed
20 porcini or crimini mushrooms


  1. Soak the pine nuts for 1 hour then rinse well.
  2. Remove stems from mushrooms with a scissor and tossed caps in olive oil and salt.
  3. In food processor process nuts and garlic till fine consistency
  4. Add basil and process to fine consistency
  5. Add olive oil, nutritional yeast, salt and lemon to food processor and pulse gently till mixed.
  6. Serve one to 2 tablespoons of pesto on a marinated mushroom cap as an appetizer or dehydrate at 105 for 4 hours and serve as an entree with cashew mozzarella.

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