Mushroom Pesto

Mushroom Pesto

1
Jewels Cooks 0

"Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps."

Ingredients 30 m {{adjustedServings}} servings 302 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
  2. Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.
Tips & Tricks
Gourmet Mushroom Risotto

Watch how to make this delicious mushroom risotto.

Pan-Roasted Halibut with Mushroom Butter Sauce

Halibut fillets are pan-roasted with mushrooms in a simple lemon butter sauce.

Footnotes

  • Cook's Note:
  • Adding the Parmesan into the food processor can cause the cheese to melt and become stringy.
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Reviews 1

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sueb
3/4/2015

I changed this with my subs, but I do have to brag that THIS IS SUPER! I used onion instead of the shallot, pecans instead of the pine nuts, and red wine instead of the vegetable broth. It was easy to make, smells delightful, and tastes magnificent! Thanks for the recipe!