Portobello sliders with pepita pesto from The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking (page 169) by Jeanine Donofrio

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Notes about this recipe

  • SugarFree_Vegan on July 03, 2016

    Pg 169 - These are just so good and very easy to make, this time I didn't have any coriander/cilantro so I used some flat leaved parsley instead - the pesto really makes them. Served them with some home made baked dijon 'fries' just toss potato wedges in dijon and salt and pepper and a tiny drizzle of oil. Bake in hot oven for 30 to 40 mins. Yummy!!!!

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