Pesto mushrooms with herbed chilli oil


This recipe is amazingly versatile. I make both the pesto and herbed chilli at the same time and keep them in the fridge to add to anything really. Dip fresh bread in the oil or add it to a salad. For the pesto, smear it under the skin of a roast chicken or drop dollops over roast veggies. 



1 cup macadamia nuts or cashews 

2 cups fresh basil, stems removed

1/2 cup of kale

Half of a medium avocado

2 garlic cloves

1/2 to 1 lemon, juiced

2 tbsp of nutritional yeast or parmesan 

1/8 cup of good quality olive oil 

1 tsp salt (celtic or pink salt) 

Freshly ground pepper to taste

Herb chilli oil (lasts 1 week in the fridge) 

1/2 cup of olive oil 

2 chilli 

1/2 cup of chopped herbs of your choice (I like parsley, coriander, thyme and sage- all fresh) 

Zest of one lemon 

2 cloves of garlic (optional) 


8-10 crimino mushrooms or 4-5 portabello mushroom 

coconut oil 


Hemp seeds 

Goji berries 



  1. For the oil, finely chop chilli, garlic, herbs and add to the oil with the lemon zest. Place in a amber jar (to keep sunlight out which impacts the nutritional value of the oil) and place in the fridge overnight. The oil will keep for about a week. I do this on my prep day and add it to most dishes for flavour (it is also a great dip for bread ;).

  2. For the mushrooms, Preheat the oven to 180 degrees.  

  3. Rub coconut oil into mushrooms and season with salt and pepper. Place on a lined tray and bake for 10-15 minutes or until soft.

  4. For the pesto, blend all ingredients in the food processor. Blend until desired consistency (add water if you would like it smoother). 

  5. Place the pesto in the centre of the mushrooms, drizzle with herbed oil and garnish with hemp seeds, goji berries and olives. 

    “Excuse me, can I sit here” “Ah I don’t think so sorry…there isn’t mushroom”

Natasha Burbury