Mushroom pesto bites

Ingredients:

500 g button mushrooms
oil, salt and pepper
a handful of basil
2 tablespoons of pine nuts or blanched almonds
2 tablespoons of green pesto
2 bell peppers
lettuce
mini baguette

Preparation:
Chop the mushrooms, season with salt and pepper and fry in a little oil. Allow to cool slightly, then place in a hand blender with the basil, pine nuts and green pesto. Blend and refrigerate. Don’t be tempted to add any extra oil, as the pine nuts are oily and the mushrooms have been fried in oil.

Cut the bread into rings and spread with the mushroom pesto. Top each one with a piece of pepper and serve on a bed of lettuce.