Sunday, October 21, 2012

Paleo Pesto Roasted Portobellos

This dish is an example of when simple is better (AND when food sometimes tastes much better than it looks!). Just take fresh made pesto, tuck it into portobello mushrooms and roast in the oven. An easy and perfect accompaniment to grilled steak.

I have always thought homemade pesto tasted better than store-bought, even back when I still included a ridiculous amount of freshly grated Parmesan in the process. The packaged stuff not only contains cheese, it's sometimes made with canola oil. From a taste standpoint fresh olive oil, basil and garlic will always supersede anything that comes in a jar with a long shelf life.

I made tonight's pesto with a combination of spinach and basil, to up the nutritional value but also because great basil is starting to get a bit hard to find.
Paleo Pesto

2 cloves garlic
1/4 cup raw pine nuts
salt and pepper, to taste
one large bunch basil leaves (about a cup)
one large bunch baby spinach leaves
olive oil, up to 1 cup total

Toast pine nuts in a small skillet over low heat (this is optional, but toasting the nuts adds a whole other depth of flavor).

In a food processor, combine all ingredients but oil. With machine running, gradually pour in oil until the sauce reaches your desired consistency. Taste for seasoning.

Paleo Pesto Roasted Portobellos

1 batch homemade pesto
4 large portobello caps, cleaned and gills removed
olive oil
salt & pepper
toasted pine nuts

Preheat oven to 400. Season portobellos with salt and pepper, then brush inside of caps with olive oil. Place tops down on baking sheet and cook for 8 minutes, or until they just begin to release juices.

Stuff with pesto and return to oven for another 10 minutes. Sprinkle with toasted pine nuts before serving.

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