Boletus Pesto
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g porcini mushrooms, dried
- Water for soaking
- 1 bunch parsley
- 1 shallot (s)
- 20 g parmesan cheese
- 1 clove garlic
- 25 g walnuts, rated
- 60 ml olive oil, very good quality
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the boletus in lukewarm water. After about 30 minutes, drain off the remaining water and cut the mushrooms into small pieces.
- Wash the parsley, shake dry and roughly chop without stalks. Peel and finely chop the shallot. Grate the parmesan. Peel and mash the garlic.
- Mix all ingredients including the walnuts and process into a paste in the mixer with the olive oil. Season to taste with salt and pepper.
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