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
4 portobello mushroom caps
1 c. cherry or grape tomatoes cut in half
Extra virgin olive oil
Salt and pepper
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.
Makes 4 pizzas and 1 cup pesto