Recipe: Grilled portobello burger with sun-dried tomato kale-hemp pesto | Style at Home

Ingredients

• 2 medium portobello mushrooms
• 2 tablespoons (30 mL) balsamic vinegar
• 2 tablespoons plus 11⁄2 teaspoons (37 mL) fresh lemon juice
• 2 tablespoons (30 mL) extra-virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon (5 mL) dried oregano
• 1 teaspoon (5 mL) dried basil
• 1⁄4 teaspoon (1 mL) fine-grain sea salt
• 1⁄4 teaspoon (1 mL) freshly ground black pepper