Place all the walnuts in the food processor and blend until they're a rough texture, you don't want this too smooth.
Add the basil, garlic, salt and pepper in with the walnuts and pulse. Then slowly add 1/2 cup of olive oil whilst the food processor is still running, until it has created a rough pesto. Taste :)
Clean the mushrooms with a wet cloth and de-stalk them so they'd have a hollow middle. Dry them off as much as you can with a paper towel then slice them in half.
Combine 1/4 cup of olive oil with all the tamari in a small bowl and lightly marinate the mushrooms in the sauce and place on a heat proof plate or on your dehydrator tray - they're very slippy!
Add a generous amount of pesto to cover each mushroom cap. I've place a sliced baby tomato on top just to add a little colour to the dish!
Place your tray in your dehydrator for 3 hours on 115 degrees. Alternatively, if you don't have a dehydrator, you can do these in a very low heat oven at 115 degrees for 3 hours. Keep checking on them
Serve on a long plate and enjoy! More raw, alkalising recipes at www.yournewlifeplan.co.uk/cat…