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.