If you’ve never made your own pesto then folks, I strongly urge you to give it a try.  If, like me, you thought the shop bought stuff was ok (and to be fair it’s pretty decent when you’re rushed) then I promise your mouth will thank you for making your own.  My goodness, the flavour!  You can still go ahead and buy puff pastry though, not making that yourself is a given.

I made 4 of these stuffed mushrooms intending to have two then put the extra two in the fridge for another time.  Well that didn’t happen.  I ate two then got right back up and put the other two on my plate and ate those as well.  And I didn’t even feel a little bit guilty about it.

Phil doesn’t like tomatoes so I didn’t need to feel bad about not saving any for him.  And it’s vegetables!  Pretty much nothing else other than a smidge of oil, a dust of nutritional yeast and a sprinkle of those amazing camelina seeds.

This recipe makes a little more pesto than you need to fill the mushrooms (unless you literally ladle it in) but don’t worry – you’ll want to be spreading or spooning it on everything.  In fact this whole flavour combination was SO delicious it makes the perfect quick lunch of spreading the pesto on some crusty toasted bread and topping with raw tomatoes.  Lunch heaven.

Oh and when I say Phil doesn’t like tomatoes I mean tomatoes as tomatoes.  But his favourite soup is tomato and he’ll eat marinara pizza till the cows come home ? Anyone else have/put up with these food ‘isms’??

Here are some items I used in today’s post:

Hunter and Gather Avocado Oil | Denby Studio Blue Pasta Bowl | Denby Studio Blue Medium Coupe Plate

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