For the basil pesto
- 2 tablespoons of pine nuts (substitute with walnuts if you’re on a budget)
- 2 cups loosely packed basil leaves
- 1 garlic clove, peeled
- 1/2 small avocado
- 3 tablespoons olive oil
For the Portabello pesto pizza
- 4 Portobello mushrooms
- 2 medium tomatoes, sliced
- 1 1/2 tablespoon olive oil
- 4 ounces grated mozzarella
Preheat oven to 400 degrees F.
Make the basil pesto by combining pine nuts, basil, garlic and avocado in a food processor. Pulse until ingredients are broken up. Drizzle in olive oil, while keeping the food processor on, until you get a sauce-like consistency. Season with salt and pepper. (NOTE: basil pesto can be done 3 days ahead)
Remove stems from Portobello mushrooms and use a spoon to scrape out the inside gills (dark ridged stuff). Brush mushrooms with olive oil on both sides. Place mushrooms cap side down on a sheet pan. Spoon approximately 1/3 cup of basil pesto onto the mushroom. Top with sliced tomatoes and sprinkle with cheese.
Bake in the oven for 15 to 18 minutes, until cheese is bubbly.