Mushroom Pesto

Mushroom Pesto

2
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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Original recipe yields 6 servings

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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.

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

2
  1. 2 Ratings

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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...

Not very pretty, but absolutely delicious. I did not change anything and we loved this recipe! It doesn't seem like enough to serve 6, but it is quite filling; we will probably get 4 or 5 servin...