Mushroom pesto

Name: Mushroom pesto
Total time: 30 min
Ingredients: 25 g butter; 450 g rinsed mushrooms; 50 g shelled hazelnuts; 2 dl sprigs of curly leaf fresh parsley; 1 tsp finely grated lemon zest; 1 tsp finely grated nutmeg; 1 tsp coarse salt; freshly ground peppers

Cook 30 mins 4 people

Boasting a wide range of uses – our recipe for Mushroom pesto clings to its surroundings in both taste and as a flavourful décor. Featuring nuts, herbs and mushrooms, the flavours are complex and earthy without assaulting any neighbouring tapas, pastas or salads. As garnish it is sure to make great dishes even more compelling.

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ingredients

25 g butter
450 g rinsed mushrooms
50 g shelled hazelnuts
2 dl sprigs of curly leaf fresh parsley
1 tsp finely grated lemon zest
1 tsp finely grated nutmeg
1 tsp coarse salt
freshly ground peppers

preparation

Preparation

1. Brown the butter in a sauté pan.

2. Sauté the mushrooms, nuts and parsley (setting aside some of the parsley for garnish) over a high heat, stirring continuously, for about 4 min.

3. Add the lemon zest, nutmeg, salt and pepper. Coarsely chop the mixture in a food processor at max. speed for about 5 sec.

4. Season the mushroom pesto to taste.

Tips & Tricks

The mushroom pesto can be stored in the refrigerator for 1-2 days.

Tips & Tricks

Serve the mushroom pesto with boiled rice, or a good option is with turkey and steamed vegetables.

Tips & Tricks

Use the pesto in freshly cooked pasta. Stir 200 ml boiling pasta water into the pesto and stir it into the drained pasta. Serve with 100 g grated cheese.

Tips & Tricks

Make a dressing using the pesto. Combine 100 g pesto with 3 tbsp olive oil and 1 tbsp freshly squeezed lemon juice. Serve with a green salad and roast breast of duck.