Mushroom Pesto
Mushroom Pesto: A Creamy, Earthy Delight
Introduction
Who says pesto is just for basil? This mushroom pesto is a creamy, earthy twist on a classic. It’s perfect for pasta, as a pizza sauce, or even as a dip for veggies. Let’s get cooking!
Ingredients
1 pound mixed mushrooms (cremini, shiitake, oyster, or your favorite)1/2 cup pine nuts1/4 cup grated Parmesan cheese1/4 cup olive oil2 cloves garlic, mincedJuice of 1/2 lemonSalt and pepper to taste Instructions
1. Prep your mushrooms: Clean your mushrooms with a damp paper towel. Roughly chop them into bite-sized pieces.
2. Roast those mushrooms: Toss the mushrooms with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated 400°F oven for about 20-25 minutes, or until golden brown and tender.
3. Toast the nuts: While the mushrooms are roasting, toast the pine nuts in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.
4. Blend it all together: In a food processor or blender, combine the roasted mushrooms, toasted pine nuts, Parmesan cheese, olive oil, garlic, and lemon juice. Pulse until you reach your desired consistency. Taste and adjust seasonings with salt and pepper.
5. Let it cool: Allow the pesto to cool slightly before serving.
Serving Suggestions
Toss with pasta and top with grated Parmesan cheese.Spread on crostini as an appetizer.Use as a pizza sauce for a vegetarian or meatless pie.Serve with grilled or roasted vegetables as a dip.Enjoy your Homemade mushroom pesto! It’s a versatile sauce that can be used in countless ways. Let me know if you have any other questions. Related posts of “Mushroom Pesto”
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