Mushroom Pesto

By norsegal8

Ingredients

• 1 ounce dried porcini mushrooms
• 8 ounces white button mushrooms, quartered
• 1 1/2 cups flat-leaf parsley leaves
• 1/2 cup toasted walnuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. salt, plus more to taste
• 1/4 tsp. black pepper, plus more to taste

Details

Servings 1

Preparation

Step 1

BRING A SMALL SAUCEPAN of water to a boil. Remove the saucepan from the heat and add the porcini mushrooms, and press to submerge. Let them stand until the mushrooms are tender, about 15 minutes. Drain the soaking liquid from the mushrooms and discard.

In the bowl of a food processor, combine the porcini mushrooms, button mushrooms, parsley, toasted walnuts and garlic. With the machine running, gradually add the oil, blending just until the mushrooms are finely chopped. Transfer to a medium bowl. Stir in the Parmesan cheese, salt and pepper. Season with more salt and pepper to taste.