24    Mushrooms fresh
1/2 c  Walnuts or Pine Nuts chopped
2 c  Basil Snipped, fresh
1/2 c  Parmesan Cheese grated
4    Garlic cloves peeled
1/4 c  Olive Oil
1    Pepper to taste

Servings: 24

Preheat oven to 425. In a food processor bowl or blender container, Place
the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend
until smooth. Add pepper to taste.

Remove and discard stems from mushrooms. Clean mushrooms. Spoon a rounded
teaspoon of pesto into each mushroom cap. Place a walnut half or several
pine nuts atop each.

Bake for about 10 minutes or until hot. Drain on a paper towel. Serve
warm..