Mushroom Pesto recipe

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Ingredients

2 tablespoons butter
1 pound mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered
1 shallot, chopped
1 cup toasted pine nuts
¼ cup extra-virgin olive oil
¼ cup vegetable broth
3 cloves garlic, chopped
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup Parmesan cheese, grated

Nutrition Info

302.2 calories
carbohydrate: 8.4 g
cholesterol: 16 mg
fat: 26.9 g
fiber: 2 g
protein: 10.8 g
saturatedFat: 6.7 g
servingSize: -
sodium: 474.4 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.

  2. Transfer cooled mushroom mixture to a blender, add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed, scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.

Recipe Yield

6 servings

Recipe Note

Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.

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