Mushroom pesto

Ingredients for 4 servings:

• 3 garlic cloves, peeled and chopped
• 1 small onion(s), peeled and roughly chopped
• 2 spring onions, cleaned and roughly chopped
• 50 ml olive oil
• 250 g mushrooms, brown, cut into pieces
• 1 handful of walnuts
• 2 chili peppers, fresh red, chopped
• 1 cup vegetable broth
• 3 tbsp tomatoes, dried
• ½ bunch parsley, flat
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

In a large frying pan, sauté the garlic and onions in a little olive oil, add the spring onions and cook briefly. Add the mushrooms (with stems), chili, and sun-dried tomatoes, and cook gently until softened (about 5 minutes). Chop the parsley and walnuts in a food processor. Add the contents of the pan, the remaining olive oil, and the broth, and puree. Season with salt. Delicious with spaghetti or macaroni, served with freshly grated Parmesan cheese.