Ingredients

• ½ cup raw almonds 
• ¼ cup extra-virgin olive oil, divided 
• 1 garlic clove, coarsely chopped
• A bunch of basil 
• 1 tsp grated lemon zest & 1 tbsp fresh lemon juice, divided 
• 1 ¾ tsp kosher salt, divided 
• 2-3 king oyster mushrooms, trimmed & halved lengthwise
• 6 tbsp olive oil, divided 
• 1 tsp black pepper, divided 
• 1 ¼ cups refrigerated pesto
• Flaky sea salt, to taste

Directions

1. Preheat oven to 325 degree F. Spread almonds in even layer on baking sheet. Bake in oven 8-10 minutes, stirring once after 5 minutes. Let cool. 
2. Coarsely chop almonds & place almonds, 2 tbsp olive oil, garlic, basil,  lemon zest, & ¼ tsp salt in food processor. Pulse until finely chopped. Put in small bowl, stir in 2 tbsp olive oil & add salt to taste. Let stand at room temp for 30 minutes. 
3. Score cut side of each mushroom. Heat 3 tbsp olive oil in skillet over medium-high heat. Place mushroom halved, cut side down, in hot oil & sprinkle with salt & pepper. 
4. Wrap the bottom of another skillet with aluminum foil and place on top of mushrooms. Reduce heat to medium & cook mushrooms weighted down with skillet until golden brown, 5 to 7 minutes. 
5. Remove top skillet, flip mushrooms and continue cooking, place weighted skillet back on top, cook 4 to 6 minutes. Remove from skillet. Return skillet to medium-high heat and repeat the process. 
6. To serve, spoon 3 tbsp pesto on each plate. Top with mushroom halves, drizzle with lemon juice & sprinkle salt to taste with lemon zest.