Preheat the oven to 350 degrees F.

In a food processor add the 1/2 cup basil, almonds, garlic, and salt for the mushroom stuffing.

Pulse until chopped and well mixed.

Divide the mixture into the 24 mushrooms, if you have leftover stuffing you can use it in the aioli.

Cut the bacon in half and wrap each bacon half around one mushroom and secure close with a toothpick.

Bake the mushrooms in the oven until the bacon is cooked and slightly crisp, about 30-40 minutes.

While the mushrooms are baking add all of the aioli ingredients to the same food processor and blend until smooth and creamy.

When the mushrooms are done allow to cool and remove the toothpicks before serving.

Serve along side the pesto aioli.

Store the leftovers in an airtight container in the fridge for up to one week.