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Mushroom Pesto

Mushroom Pesto

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Jewels Cooks

Jewels Cooks

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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