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Mushroom pesto

updated

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Ingredients for 4 servings:

  • 30 g porcini mushrooms, dried
  • Water, hot for soaking
  • 650 g mushrooms
  • 50 ml rapeseed oil
  • 2 garlic cloves, roasted
  • 30 g pine nuts, roasted
  • 1 bunch parsley, fresh
  • 2 tsp thyme leaves, fresh
  • 100 ml olive oil
  • 6 tbsp Parmesan or Pecorino, grated
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

the tasty pesto as a bread or baguette topping – also with cheese

Soak the porcini mushrooms in hot water for 30 minutes. Brush the mushrooms with rapeseed oil. Season with salt and pepper. Grill head-down for about 5 minutes. Turn over and grill for another 5 minutes. Let cool and finely chop. Drain the porcini mushrooms and puree them with 3 tablespoons of the soaking water and the mushrooms. Add 100 ml of olive oil to a blender. Stir in the Pecorino or Parmesan cheese. Season with salt and pepper to taste.

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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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