Crispy Herb-Roasted Maitake Vegan Crostini With Walnut Pesto Aioli
Use the pesto aioli in this recipe from the Little Pine cookbook to jazz up sandwiches, vegetable spreads, and burgers. Make extra of the herb-roasted mushrooms for sprinkling over salads or layering in sandwiches. What you need: For the pesto aioli: ¼ cup walnut pieces2 garlic cloves, peeled½ teaspoon salt2 tablespoons lemon juice3 tablespoons water6 tablespoons … [Read more…]