2 TBSP. pine nuts

cup cooked chickpeas, drain if canned, reserve liquid

2 cups lightly packed basil leaves or basil and parsley

2 cloves garlic chopped

2 TBSP. chickpea cooking liquid if fresh

1 TBSP. olive oil

Salt to taste

Grated Parmesan or Romano cheese

12-16 medium to large mushrooms or 24 small mushrooms

***Preheat oven to 350 degrees.

***Toast pine nuts in a dry skillet until aromatic and lightly colored.

Be careful not to overcook.

***Combine pine nuts and chickpeas in food processor and grind.

Add herbs and garlic and puree' to a thick paste. Add chickpea

liquid and process until blended. Add oil and process until incorporated.

Add salt and mix. Sprinkle with cheese if desired.

***Remove mushroom stems and reserve for another recipe.

Clean mushroom caps.

***Fill caps with a tablespoonful of pesto; teaspoon for small


***Place mushrooms in a baking dish. Bake until mushrooms are

tender, about 15 minutes. Very large mushrooms may take longer

to cook.