Mushroom Pesto with Parsley and Thyme

By norsegal8

Note that when adding any pesto to cooked pasta it is important to include three or four tablespoons of the cooked pasta water for proper consistency and even distribution. This pesto can be kept in the refrigerator for up to three days if covered with a sheet of plastic wrap or a thin film of oil.

Ingredients

• 10 ounces white mushrooms, sliced 1/4 -inch thick
• 9 tablespoons extra-virgin olive oil
• Salt and ground black pepper
• 3 medium cloves garlic, unpeeled
• 1/2 ounce dried porcini mushrooms, rehydrated in 1/2 cup boiling water until softened, about 5 minutes, hydrating liquid strained through damp paper towel-lined sieve and reserved
• 1 small shallot, chopped coarse
• 1 tablespoon fresh thyme leaves
• 1/4 cup fresh parsley leaves (packed), washed and dried thoroughly
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

1. Adjust oven rack to lowest position and heat oven to 450 degrees; line rimmed baking sheet with heavy-duty foil. Toss sliced mushrooms with 2 tablespoons oil and salt and pepper in medium bowl; spread evenly on prepared baking sheet. Roast, stirring occasionally, until browned and crisp, about 25 minutes.

2. Meanwhile, toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove and discard skins.

3. In workbowl of food processor fitted with steel blade, process roasted mushrooms, garlic, porcini and liquid, shallot, thyme, parsley and remaining 7 tablespoons oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.