3/4 cup oil-packed dried tomatoes
Olive Oil
1/4 cup pine nuts or slivered almonds
1/4 cup lightly packed fresh basil leaves or 1 tbsp. dried basil, crushed
1/2 teaspoon salt
16-24 fresh medium mushrooms

For Pesto: Drain tomatoes, reserving oil. Add enough olive oil to reserved oil to equal 1/2 cup. Place 1/4 cup of the oil mixture, tomatoes, garlic, pine nuts/almonds, basil, and salt in a food processor or blender. Cover and process til finely chopped. With machine running, gradually add remaining oil mixture and process till almost smooth, stopping to scrape sides as needed.

To assemble, removed and discard mushroom stems. Clean caps. Spoon a rounded teaspoon of pesto into each cap. Garnish w/ additional nuts.

Bake in a 425°F oven for about 10 min or til hot. Drain on paper towels. Serve warm.

Pesto can be refrigerated in an air tight container for up to a month.