Rich & Savory Mushroom Pesto
Mushroom Pesto for Lacto-Vegetarians – A Delightful Mushroom Dish
Experience the exquisite harmony of fresh button mushrooms and spinach, enriched with the nutty flavor of Brazil nuts and the savory saltiness of Parmesan cheese. This lacto-vegetarian pesto is perfect for spreading on toast or using as a pasta sauce.
Ingredients- 200g fresh button mushrooms
- 30g blanched spinach
- 60ml Extra Virgin Olive Oil
- 50g grated Parmesan cheese
- 30g Brazil nuts
- 1 clove garlic
- 3 twists of black pepper
- 1g salt
Cooking Instructions
Step 1
First, prepare your 200g of fresh button mushrooms. Since they will be blended later, you don’t need to chop them finely. Roughly chop them into bite-sized pieces – a coarse chop is perfect to retain some texture.
Step 2
Next, let’s toast the Brazil nuts to enhance their nutty aroma. Place 30g of Brazil nuts in a dry pan and toast over medium-low heat for about 3-4 minutes, stirring occasionally to prevent burning. Toasting brings out a wonderfully rich, nutty flavor.
Step 3
Transfer the toasted Brazil nuts to a separate dish. In the same pan, add the chopped button mushrooms and 1 clove of minced garlic. Sauté for about 4 minutes. As the mushrooms cook, they will release moisture, becoming tender and slightly chewy, while the garlic adds a depth of savory flavor.
Step 4
Pour the sautéed mushrooms into a blender jar and let them cool slightly. Then, add the toasted Brazil nuts (30g), blanched spinach (30g), freshly grated Parmesan cheese (50g), Extra Virgin Olive Oil (60ml), black pepper (3 twists), and salt (1g). Secure the lid and blend on a low setting. Pulse, stir, and blend again, repeating this process until you achieve your desired pesto consistency. You can stop when it reaches the texture you like. A hand blender can also be used as an alternative to a conventional blender.
Step 5
I’ve been enjoying this mushroom pesto by spreading it generously over grilled chicken breast. It’s a fantastic combination of the tender chicken and the rich, flavorful pesto.
Step 6
Another delicious idea is to simmer a cup of heavy cream, stir in a generous spoonful of this mushroom pesto, and then add cooked gnocchi. I’m planning to make fresh gnocchi tomorrow and try this exact preparation – it sounds absolutely divine! Enjoy experimenting with this versatile pesto.
