Roasted Mushroom Pesto
PREP TIME: 5 Min
COOK TIME: 25 Min
- 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
- Pre-heat the oven to 200C
- In an ovenproof dish, toss your whole mushrooms with the first measure of olive oil, salt and pepper. Bake for 20 mins.
- 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.
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!
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