1 colored bell pepper
2 c arugula
1/2 c pecans
1/2 lemon, juiced
2 cloves garlic
1/4 small red onion
1 T hemp oil
1 T miso
mushroom stems
Place all the ingredients, except the mushroom caps and 1/2 of the bell pepper, into food processor and blend until smooth. Fill caps with the smooth pesto and place in a glass dish with a touch of water for moisture. Make at 400 for 15 minutes. dice the remaining 1/2 of the bell pepper and use as garnish.
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