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porcini mushroom pesto

updated

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Ingredients for 4 servings:

  • 25 g porcini mushrooms, dried
  • Water for soaking
  • 1 bunch of parsley
  • 1 shallot(s)
  • 20 g Parmesan
  • 1 garlic clove(s)
  • 25 g walnuts, grated
  • 60 ml olive oil, very good quality
  • salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

goes well with fondue and pasta

Soak the porcini mushrooms in lukewarm water. After about 30 minutes, drain the remaining water and finely chop the mushrooms. Wash the parsley, shake it dry, and roughly chop it, leaving the stems intact. Peel and finely chop the shallot. Grate the Parmesan cheese. Peel and crush the garlic. Combine all ingredients, including the walnuts, in a blender with the olive oil and process until a paste forms. Season with salt and pepper.

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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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