Mushroom Pesto Best Family Recipes

Wednesday, February 8, 2023

Mushroom Pesto

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

Ingredients :

2 tablespoons butter
1 pound combined clean mushrooms (including cremini, button, oyster, and portobello), quartered
1 shallot, chopped
1 cup toasted pine nuts
1/four cup more-virgin olive oil
1/four cup vegetable broth
three cloves garlic, chopped
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
half of teaspoon freshly floor black pepper
half of cup Parmesan cheese, grated

Instructions :

Prep : 15M	Cook : 6M	Ready in : 30M

Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter till the mushrooms are gently browned and tender, five to 7 mins. Remove saucepan from heat and set apart to cool for 10 mins.
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 earlier than blending until combination is finely floor, scraping down the perimeters of the pitcher with a spatula as wanted; scrape into a mixing bowl. Stir Parmesan cheese thru the combined mixture.

Notes :

Adding the Parmesan into the meals processor can motive the cheese to soften and become stringy.
Reynolds® Aluminum foil may be used to preserve meals moist, cook dinner it frivolously, and make smooth-up less complicated.

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