|Add these delicious Shiitake mushrooms to pesto for a twist.|
2 red bell peppers, halved
About 10 med-large shiitake caps
½ C fresh basil
3 Tbsp pine nuts
2 cloves garlic
¼ C extra virgin olive oil
½ C Parmesan cheese
Rub the mushrooms and peppers with canola oil and season lightly with salt and pepper. Roast for 20-30 min. at 375(F) or until soft and slightly charred. Immediately transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
In a blender or food processor, pulse garlic, basil, mushrooms, and peppers until roughly chopped. Add EVOO slowly. Add cheese, salt, and pepper to taste.