Ingredients

• 24 small cremini mushrooms, de-stemmed
• 1/4 cup olive oil
• 1/4 cup nama shoyu or 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 4 garlic cloves, minced
• lots fresh ground black pepper
• 2 cups basil leaves, packed
• 1 cup walnuts
• 1/2 cup pine nuts, plus 2T ground for garnish
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 1 garlic clove
• sea salt

Instructions

1. Make marinade and marinate mushroom caps for 24 hours.

2. Remove mushrooms from the marinade and pat dry with a towel.

3. Grind walnuts into small crumbs in a food processor and add the rest of the pâté ingredients.

4. Blend until well incorporated, but not completely smooth.

5. Spoon a small amount of the pesto pâté into each mushroom, and top with ground pine nuts.

6. Serve as-is, or warmed in a dehydrator or very low oven for about an hour.