Mushroom Pesto

Rich, earthy mushroom pesto sauce 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 it as a dip for Italian-seasoned pita crisps.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 302 Calories

Ingredients

• 2 tablespoons butter
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic, chopped
• ¼ cup vegetable broth
• 1 teaspoon kosher salt
• 1 shallot, chopped
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup extra-virgin olive oil
• ½ cup Parmesan cheese, grated
• 1 cup toasted pine nuts

Recipe Instructions

Step 1

Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until mushrooms are lightly browned and soft, 5 to 7 minutes. Remove the saucepan from heat and set it aside to cool for 10 minutes.

Step 2

Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse the blender a few times until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl.

Step 3

Stir Parmesan cheese through blended mixture until incorporated.