Photo: Andrew Ridley
Mushroom Pesto
11 ingredients
15 min + 15 min
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
717
Calories
29g
Protein
57g
Fat
30g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/4 cup extra-virgin olive oil
- 1/4 cup vegetable broth
- 3 cloves garlic, chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Parmesan cheese, grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes