Mushroom Pesto With Sea Salt Bagel Crisps

Ingredients

• 1 3/4
  
  cups Mushrooms – Chopped
  
• 1/4
  
  cup Pine Nuts
  
• 1/4
  
  cup Pecans
  
• 1/4
  
  cup Fennel Root – Chopped
  
• 1/4
  
  cup Yellow Onion – Chopped
  
• 3
  
  Garlic Cloves – Medium Size – Diced
  
• 1
  
  teaspoon Turmeric
  
• 1
  
  cup Basil – Fresh
  
• 1/4
  
  cup Olive Oil
  
• 1
  
  tablespoon Olive Oil
  

Directions

1. Toast the Pine Nuts and Pecans over medium heat in a saute pan for 4 minutes, remove and put in a food processor.
2. Using the same pan, add one tablespoon olive oil and add the mushrooms, fennel, onion, garlic and turmeric. Sauté over medium heat for 10 minutes, remove ingredients and add to the food processor.
3. Add the basil to the food processor.
4. Turn the food processor on and slowly add the remaining olive oil to the mixture. Blend until smooth
5. Serve and enjoy with Sea Salt Bagel Crisps!