Name: Mushroom Pesto
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butter - 2 tablespoons; Mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered - 1 pound; Shallot, chopped - 1; Toasted pine nuts - 1 cup; Extra-virgin olive oil - ¼ cup; Vegetable broth - ¼ cup; Garlic, chopped - 3 cloves; Freshly squeezed lemon juice - 1 tablespoon; Kosher salt - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Parmesan cheese, grated - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Pesto

1. Butter - 2 tablespoons

2. Mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered - 1 pound

3. Shallot, chopped - 1

4. Toasted pine nuts - 1 cup

5. Extra-virgin olive oil - ¼ cup

6. Vegetable broth - ¼ cup

7. Garlic, chopped - 3 cloves

8. Freshly squeezed lemon juice - 1 tablespoon

9. Kosher salt - 1 teaspoon

10. Freshly ground black pepper - ½ teaspoon

11. Parmesan cheese, grated - ½ cup

How to cook deliciously - Mushroom Pesto

1. Stage

Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until mushrooms are lightly browned and soft, 5 to 7 minutes. Remove the saucepan from heat and set it aside to cool for 10 minutes.

2. Stage

Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse the blender a few times until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl.

3. Stage

Stir Parmesan cheese through blended mixture until incorporated.