Sauces and Condiments Recipe ‹ Mushroom Pesto

Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.

Ingredients

• 2 tablespoons butter
• 1 pound mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered
• 1 shallot, chopped
• 1 cup toasted pine nuts
• ¼ cup extra-virgin olive oil
• ¼ cup vegetable broth
• 3 cloves garlic, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup Parmesan cheese, grated

Cooking Directions

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

Nutrition Facts

• calories302.2
• carbohydrateContent8.4 g
• cholesterolContent16 mg
• fatContent26.9 g
• fiberContent2 g
• proteinContent10.8 g
• saturatedFatContent6.7 g
• sodiumContent474.4 mg
• sugarContent2.5 g