Roasted Mushroom Pesto

PREP TIME: 5 Min

COOK TIME: 25 Min

SERVES: 4

  • 200g swiss brown or white button mushrooms
  • 2 Tbsp olive oil
  • ½ cup walnuts
  • 50g parmesan cheese
  • 1 Tbsp olive oil
  • Salt & pepper
  • Squeeze of lemon juice

Method

  1. Pre-heat the oven to 200C
  2. In an ovenproof dish, toss your whole mushrooms with the first measure of olive oil, salt and pepper. Bake for 20 mins.
  3. Once cooled, place the mushrooms, walnuts, parmesan, second measure of olive oil and lemon juice in a food processor or nutri-bullet and blitz until mixture is the consistency of a chunky pesto.

Serving suggestions:

Keep a jar of this on standby in the fridge (up to 5 days).  Spread on crackers or bread, layer it on toast underneath your breakfast eggs, stir through cooked pasta or a potato salad, dollop it on homemade pizza, or add a layer in a cheese toastie.  The possibilities are endless!

Top Tip:

Walnuts can be swapped out for other nuts such as cashews or pine nuts for a slightly different, but still delicious, flavour profile

Recipe & images courtesy of @my_kids_lick_the_bowl

MADE WITH

Swiss Brown Mushrooms
Swiss Brown