Mushroom Pesto

Mushroom Pesto

Recipe by Jewels Cooks from allrecipes.com

Sauce 30 Mins.

Ingredients

6

6 servings

  • 2 tablespoons butter
  • 1 pound mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered
  • 1 shallot, chopped
  • 1 cup toasted pine nuts
  • 0.25 cup extra-virgin olive oil
  • 0.25 cup vegetable broth
  • 3 cloves garlic, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 cup Parmesan cheese, grated

Instructions

  • Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until mushrooms are lightly browned and soft, 5 to 7 minutes. Remove the saucepan from heat and set it aside to cool for 10 minutes.
  • Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse the blender a few times 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 blended mixture until incorporated.

Nutritional Facts

Per 6 servings

  • Calories: 302
  • Carbohydrate: 8g
  • Fat: 27g
  • Fiber: 2g
  • Protein: 11g
  • Sugar: 3g

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