Pesto Mushroom Burgers

It’s so weird leaving imprints all over the internet.

I’m definitely one of those people that has an account for every networking/blogging/portfolio website, and haphazardly tries to integrate them all into one, online identity.

Don’t skip the garlic in the vegan garlic pesto part of the recipe. If you’re not a garlic fan, replace it with some other flavor burst, because this little sandwich needs some definite flavor direction to hit all the right notes.

Pesto Mushroom Burgers

4 large portobello mushrooms caps
2 large slices of onion
4 tablespoons vegan garlic pesto*
4 medium-small tomatoes, sliced

Wipe mushroom caps with lightly dampened paper towel to brush off excess dirt. Layer one mushroom cap as a bottom bun, topped with a large onion slice, then spread with pesto, then layer tomato slices, and top with second mushroom cap. Serve immediately.

*Vegan Garlic Pesto

1 1/2 cups chopped basil
1/2 cup extra virgin olive oil
1/4 cup pine nuts
2 tb nutritional yeast
1 tb garlic, finely minced 

Combine ingredients in food processor in order listed and blend for about a minute. Scrape sides and re-pulse until smooth.

That’s all from me today- I’m going to go scan some art stuff (sounds so vague) and check out some books.

Summer beach bum music suggestions:
[1] Real Estate- It’s Real
] Beach Fossils- Sometimes
[3] Discovery- Swing Tree