Ingrédients pour Mushroom Pesto
- Dried Porcini Mushrooms
- Water
- White Button Mushrooms
- Shallot
- Extra Virgin Olive Oil
- 1 teaspoon salt
- Garlic Cloves
- Fresh Thyme
- 1/2 cup grated Parmesan cheese
- Part Skim Ricotta Cheese
- Fresh Parsley
- Pepper
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Comment préparer Mushroom Pesto
- Heat a large skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- Add minced garlic to the skillet and cook for 1 minute more, until fragrant.
- Transfer the mushroom and garlic mixture to a food processor.
- Add basil, Parmesan cheese, nutritional yeast, olive oil, salt, and pepper to the food processor.
- Process until smooth, scraping down the sides as needed.
- Taste and adjust seasonings as needed. Add more olive oil if desired for a thinner consistency.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
22g
Fat
39g
Carbs
7g
