Mushroom caps make the perfect little serving cups for this nutty pesto. They are so flavorful, you won't miss all the cheese and oil of traditional pesto.

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Nutty Pesto Caps

Naked Recipe: Nutty Pesto Caps - Naked Food Magazine
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  • Yield: 12 servings 1x

Ingredients

Scale
  • 12 organic mushroom caps
  • 1/2 cup nut mix (pine nuts, macadamia nuts, cashews), raw
  • 1 tsp. chia seeds
  • 1/2 tsp. nama shoyu soy sauce or low-sodium tamari
  • 1/4 cup almond or macadamia milk
  • ground pepper to taste (optional)
  • 2/3 cup prepared oil-free basil pesto
  • [tw-divider][/tw-divider]

Instructions

  1. Preheat oven to 350 degrees.
  2. Twist off mushroom stems. Place mushroom caps, stem side up, on ungreased cookie sheet and bake for 15 minutes.
  3. Mix the chopped nuts, chia seeds, soy sauce and non-dairy milk in small bowl; use a food processor or stir until well blended. Add pepper to taste.
  4. Fill mushroom caps with mixture. Top with pesto and serve immediately.

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Recipe type:
Naked! Low fat, Whole Food, Plant-based, Vegan, Organic, Sustainable.

Approved for:
Diabetes, Cancer, Heart Disease, High Cholesterol, Weight Loss, Athletics, Optimum Health.

Free of:
Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants Additives.

This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients.  The Naked Food Seal of Approval stands for 100% Real Food.

For more delicious naked recipes, visit the Naked Kitchen at Naked Food Magazine.
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