Mushroom and walnut pesto is a perfect winter recipe for those who love the taste of mushrooms and want to try a different variant of the traditional Genoese pesto. The presence of walnuts adds a crunchy note, and the final touch of extra virgin olive oil gives it an intense and authentic flavor.
This pesto is excellent for seasoning pasta, toasted bread or croutons and can be stored in the refrigerator for a few days or frozen for later use. If you are a mushroom lover and want to try a delicious recipe, the mushroom and walnut pesto is perfect!
Mushroom And Walnut Pesto Recipe With Extra Virgin Olive Oil
- 200 g of fresh mushrooms of your choice (for example, porcini, champignon or mixed)
- 50 g of walnuts
- Two cloves of garlic
- One handful of fresh basil leaves
- 1/2 cup grated Parmesan
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Prepare the ingredients: clean the fresh mushrooms and cut them into cubes. Coarsely chop the walnuts, garlic and basil.
- Put the chopped ingredients in the mixer: Put the chopped mushrooms, walnuts, garlic and basil in the mixer.
- Add the grated parmesan and extra virgin olive oil: add the grated parmesan and extra virgin olive oil to the mixer.
- Blend everything until you get a smooth consistency: Blend everything until you get a smooth surface. If necessary, add a little extra virgin olive oil to obtain the
- Desired consistency.
- Salt and pepper rule: salt and pepper rule to taste.
- Your mushroom and walnut pesto are ready to be used! You can use it to flavor pasta, toasted bread or croutons. You can also keep it in the fridge for a few minutes.
- Day or freeze it for later use.
What Can You Combine It With?
- Mushroom and walnut pesto is ideally suited for new and dry flavoring pasta. Try matching it with a smooth pasta shape like fusilli or farfalle to make the pesto stick better, or utilize a pasta shape with edges like penne rigate to catch the sauce better.
- Notwithstanding pasta, mushroom and pecan pesto are excellent for preparing toasted bread or filling bread garnishes. Take a stab at toasting cuts of whole meal or rye bread, and afterwards, spread the mushroom and pecan pesto on top for tasty bread garnishes.
- To set up a solitary dish, you can use the mushroom and pecan pesto to fix an omelet or poached egg. Or, on the other hand, you can use it as a base for preparing ready vegetable soup or crunchy polenta bread garnishes.
Advice And Curiosities
- Choose quality fresh mushrooms: Mushrooms are the primary fixing in this recipe, so picking quality new mushrooms is fundamental. Porcini mushrooms or blended mushrooms are fantastic for this pesto. However, you can likewise utilize different kinds of mushrooms as per your preferences.
- Coarsely slash the fixings: to get a rich and delicious mushroom and nut pesto, it is vital to cleave them coarsely. Along these lines, the pesto will have a more natural surface and be simpler to mix.
- Change how much additional virgin olive oil tastes: how much additional virgin olive oil to set up the pesto depends upon your preference. If you like a creamier pesto, you can add oil. If you favor a lighter pesto, you can utilize a somewhat more modest measure of fat.
- Refrigerate or Freeze Pesto: Mushroom Pecan Pesto can be refrigerated for a couple of days or frozen later. If you choose to freeze it, place it in an impenetrable holder and defrost it continuously before utilizing it.
- Enjoy joining mushroom and pecan pesto with various sorts of pasta. Notwithstanding dried pasta, mushroom and pecan pesto are excellent with new pasta like tagliatelle or pappardelle.
- Take a stab at exploring different avenues regarding different pasta shapes to track down the one that best suits your preferences
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