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basil garlic Parmesan cheese extra-virgin olive oil pine nuts portobello mushroom caps extra-virgin olive oil flour tortillas
Viewed: 22 - Published at: 6 years agoIngredients
- 3 cups basil leaves, washed and dried
- 2 large cloves garlic, peeled
- 2 1/2-inch x 2-inch chunks Parmesan cheese, cubed
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts
- 4 large portobello mushroom caps, stems discarded
- 1 tsp. extra virgin olive oil
- 1/2 lb. asparagus, woody stems removed
- 2 large (10-inch round) flour tortillas, cut in half
Method
- Place basil, garlic and cheese cubes in food processor fitted with steel knife blade and process 2 to 3 minutes, or until cheese is grated and basil and garlic are finely chopped.
- Add olive oil through feed tube and continue to process.
- Stop, scrape down bowl and process again.
- Add pine nuts and pulse to incorporate.
- Gently wipe mushroom caps with damp cloth to remove grit.
- Brush mushrooms and asparagus with olive oil.
- When grill or broiler is hot, place mushroom caps and asparagus on grill or under broiler.
- Cook until flecked with brown and cooked through, 10 to 12 minutes.
- Remove from grill or oven, slice each cap into four strips and set aside.
- Heat each half tortilla on ungreased skillet for about 1 minute per side over medium-high heat, until tortilla puffs.
- Spread each warm tortilla half with 1/2 tablespoon pesto, and arrange mushroom strips and asparagus on top.
- Roll up and serve immediately.
