Ingredients
Pesto:
1 bunch cilantro, ½ cup tightly packed
2 cloves garlic
1 tsp. salt
1 tsp. lemon juice or traditional vinegar (such as apple cider)
¼ c. pumpkin seeds
¼ c. extra virgin olive oil
Pizzas:
4 portobello mushroom caps
1 c. cherry or grape tomatoes cut in half
Extra virgin olive oil
Salt and pepper
Directions
Pulse cilantro, garlic, salt, lemon juice and pumpkin seeds in a food processor until thoroughly mixed. Scrape down the sides of the food processor and stream in extra virgin olive oil, creating a smooth puree. Set pesto aside in a bowl.
Preheat oven to 375°F. Drizzle mushroom caps with extra virgin olive oil and season with salt and pepper. Place mushroom caps on a baking sheet and cover each cap with tomatoes and pesto. Bake for 20 minutes and serve.
Yield
Makes 4 pizzas and 1 cup pesto
Nutrition
Let’s all take care on Earth Day to give care to those we love, as well as to our communities, cities, states, country and planet.
Finding out the answers to these questions will help you make an informed camp decision.
Each year as summer comes to a close, August’s National Night Out celebrates local community efforts to stop crime and create positive change.