Grilled Portobello Salad with Hazelnut Pesto

Ingredients

• 1 cup fresh flat-leaf parsley leaves
• 1/3 cup chopped toasted hazelnuts
• 3 tablespoons grated Parmesan
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4 large portobello mushrooms, stems removed
• 1/2 cup olive oil
• Kosher salt and freshly ground pepper
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 4 ounces baby arugula
• 1 small head fennel, bulb thinly sliced, fronds reserved for garnish

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag