Mushroom Pesto
Elevate your pesto game with this earthy and aromatic Mushroom Pesto recipe! Featuring sautéed cremini or button mushrooms, fresh basil, toasted pine nuts, and grated Parmesan, this enchanting twist on a classic Italian favorite is bursting with umami-rich flavors. Enhanced with a hint of garlic, a splash of zesty lemon juice, and silky extra virgin olive oil, this versatile condiment strikes the perfect balance between savory and fresh. Ready in just 20 minutes, Mushroom Pesto is ideal as a creamy pasta sauce, a flavorful spread for crusty bread, or an irresistible dip for veggies. Whether you're hosting a gathering or simply spicing up a weeknight dinner, this unique pesto is sure to delight!
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Recipe Information
Ingredients
- 200 grams Cremini or button mushrooms
- 50 grams Fresh basil leaves
- 50 grams Parmesan cheese, grated
- 30 grams Pine nuts
- 2 Garlic cloves
- 80 ml Extra virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Lemon juice
Instructions
Clean the mushrooms with a damp paper towel and slice them thinly.
Heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown, stirring occasionally. Allow them to cool slightly.
While the mushrooms cool, lightly toast the pine nuts in a dry skillet over low heat for 2-3 minutes, stirring frequently until golden brown and fragrant. Remove from heat and set aside.
In a food processor, combine the sautéed mushrooms, fresh basil leaves, grated Parmesan cheese, garlic cloves, toasted pine nuts, salt, and black pepper.
Pulse the mixture several times to break it down into a coarse consistency.
With the food processor running, slowly drizzle in the remaining olive oil and the lemon juice. Blend until the pesto reaches your desired texture – smooth or slightly chunky.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed.
Transfer the mushroom pesto to a jar or container and refrigerate if not using immediately. It can be stored in the fridge for up to one week.
Serve the mushroom pesto as a pasta sauce, a spread for breads or crackers, or a dip for vegetables.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2042 mg | 89% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.5 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 684 mg | 53% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
