Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/4006/Mushroom_Pesto
Mushroom Pesto
Yield: Makes 8 servings
Ingredients
| 4 | tablespoons | extra-virgin olive oil | |
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| 1 | pkg. | (10 oz.) fresh white mushrooms, chopped fine (preferably in a food processor) | |
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| 1 | tablespoon | Worcestershire sauce | |
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| 1 | tablespoon | medium-dry sherry, optional | |
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| salt to taste | |||
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| pepper to taste | |||
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| 1 | clove | garlic, minced and mashed to a paste with 1/4 teaspoon salt | |
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| 1/4 | cup | pine nuts | |
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| 1/4 | cup | freshly grated Parmesan cheese | |
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| 1/2 | cup | packed fresh parsley leaves, washed well and spun dry | |
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Nutrition Facts
Yield: Makes 8 servings
Approximate Nutrient Content per serving:
| Calories: | 111 | |
| Calories From Fat: | 90 | |
| Total Fat: | 10g | |
| Cholesterol: | 2mg | |
| Sodium: | 141mg | |
| Total Carbohydrates: | 3g | |
| Protein: | 3g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
In a 10- to 12-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute mushrooms with Worcestershire sauce, sherry and salt and pepper to taste, stirring, until the liquid from the mushrooms evaporates and mushrooms begin to brown, about 10 minutes.
In a food processor, puree mushroom mixture with garlic, pine nuts, Parmesan and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, covered with plastic wrap and chilled, one week.
Please note that some ingredients and brands may not be available in every store.
Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/4006/Mushroom_Pesto
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