Mushroom Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 clove (s) garlic, peeled and chopped
- 1 small onion (s), peeled and roughly chopped
- 2 spring onions, cleaned and roughly chopped
- 50 ml olive oil
- 250 g mushrooms, brown, cut into pieces
- 1 handful walnuts
- 2 chilli pepper (s), fresh red, chopped
- 1 cup vegetable broth
- 3 tablespoon tomato (s), dried
- 0.5 ½ bunch parsley, smooth
- salt
Print Recipe
Pin Recipe Instructions
- In a large frying pan, fry the garlic and onions in a little olive oil, add the spring onions and fry briefly. Add the mushrooms (with stems), chilli and sun-dried tomatoes, fry gently until everything is soft (approx. 5 minutes).
- Chop the parsley and walnuts in the food processor. Add the contents of the pan, the rest of the olive oil and the stock, puree everything. Season to taste with salt.
- Tastes great with spaghetti or macaroni, served with freshly grated parmesan.
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