½ cup of walnuts or almonds (soaked overnight in water)
2/3 cup fresh parsley, chopped
½ - 2/3 cup of extra-virgin olive oil
6 tablespoons nutritional yeast – flakes
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon savory
2-3 cloves of garlic, lightly chopped
½ - 2/3 teaspoon Celtic Sea Salt
Grind all ingredients in a food processor until rather smooth. It will keep 3-5 days in the refrigerator. Basil can be substituted with cilantro out of season.
Trim the mushroom stalks level with the caps and scoop out the remaining stalk with a melon baller. Spoon the pesto into the mushrooms. To make the dressing, whisk together all the ingredients. Season with salt and pepper to taste. Arrange the rocket and lettuce leaves on a serving plate and top with the mushrooms, olives, tomato and basil. Drizzle the dressing over the salad. Serve immediately.