1 tablespoon cooking oil
8 ounces basil pesto
4 cloves garlic, peeled and chopped
8 tablespoons chopped fresh tomatoes
10 cups fresh basil leaves, petite stems pressed together
2 bone-marbling mushrooms, diced
salt to taste
olive oil for frying
Heat 1 tablespoon the cooking oil in a skillet over medium heat. Sprinkle the basil seeds, garlic, tomatoes, basil leaves, mushrooms, and salt over the sauce. Let it cook at least 30 minutes, adding more oil if it scorches.
Throw in the remaining basil seeds and garlic and cook for about 5 minutes until tender. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Drain vegetables. Stir thoroughly and fry for about 6 to 8 minutes, or until firm and coat with oil.
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