Stuffed Mushroom Salad

Ingredients

• 25 button mushrooms
• ¼ cup pesto
• 3 ½ ounces of rocket or greens
• 1 green oak leaf lettuce
• 14 small black olives
• ½ cup sliced semi-dried or sun-dried tomatoes
• 1 tablespoon of roughly chopped basil
• Dressing
• 1/3 cup olive oil
• 1 tablespoon white wine vinegar
• ½ teaspoon basil
• ½ teaspoon thyme
• ½ teaspoon oregano
• 1 teaspoon Dijon mustard
• Out of this World Pesto
• 3 packed cups of fresh basil, no stems
• 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.