Mushroom Pesto

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READY IN: 15mins
Recipe by dicentra

from yahoo group. OAMC

Ingredients Nutrition


  1. In a non stick skillet, heat 1 Tbsp olive 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 liquid mushrooms give off is evaporated and mushrooms begin to brown.
  2. In a food processor combine mushroom mixture with garlic, pine nuts, parmesan cheese and remaining 3 Tbsp olive oil.
  3. Add parsley and blend until parsley is chopped fine. DO NOT over process.
  4. Transfer to ice cube trays. Freeze for up to 3 months.

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