Mushroom Pesto

  • 150g porcini mushrooms (30g dried, 30mins in hot water)
  • 200g mushrooms, minced
  • 1.5 dl olive oil
  • ½ dl water
  • 100g grated Parmesan cheese
  • 1 dl almond slivers, roughly chopped
  • 2 garlic cloves
  • 1 tablespoon chopped parsley
  • 1 tablespoon lemon juice
  • ½ tsp salt
  • 2 pinches of freshly ground black pepper
  1. Heat the olive oil in a pan and fry the mushrooms on medium heat, stirring occasionally for about 15 minutes. Let cool.
  2. Toast almonds in pan lightly. 
  3. In a food processor, mix the mushrooms and olive oil from the pan with water, Parmesan, almonds and garlic to a smooth pesto. 
  4. Fold in the parsley and season with lemon juice, salt, pepper.