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Mushroom Pesto

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Ingredients for 4 servings:

  • 100 g pine nuts
  • 2 packs of mixed mushrooms
  • 25 ml olive oil, finest, extra virgin
  • 5 cloves garlic
  • Salt and pepper, freshly ground pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Finely chop the pine nuts and roast them in a dry frying pan. Prepare and finely chop the mushrooms, sauté them in olive oil, season with salt and pepper, and add the garlic cloves. Sauté over high heat until all the liquid has evaporated. Add the chopped pine nuts and season to taste. Serve immediately with pasta cooked al dente or pour into a jar and cover with about 1 cm of olive oil. If refrigerated, the pesto can be stored for several weeks. Tip: It also goes well with rice, as a dip, or with ciabatta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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