Baked Mushroom with Vegan Pesto Dip

Ingredients:

• 1 1/2 cups fresh basil leaves
• 2 small cloves of garlic
• 1/4 cup pine nuts
• 3 tablespoons nutritional yeast
  4 tablespoons olive oil
• 1/2 teaspoon Himalayan crystal salt
• 3 large mushrooms
• 1 pkt ORGRAN Quinoa Wafer Crackers

Method:

1. Preheat oven to 180°C. Place mushrooms on a baking tray, lightly spray with olive oil and bake until browned.
2. Spread the pine nuts over a seperate baking tray and bake in oven for 5 mins or until toasted. Remove from oven and set aside for 10 mins to cool.
3. Place the pine nuts, basil, garlic, nutritional yeast and salt into a food processor and blitz until puréed. Slowly add the oil until incorporated. Spoon into mushrooms and enjoy with some ORGRAN Quinoa Wafer Crackers!