- 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
- Heat the olive oil in a pan and fry the mushrooms on medium heat, stirring occasionally for about 15 minutes. Let cool.
- Toast almonds in pan lightly.
- In a food processor, mix the mushrooms and olive oil from the pan with water, Parmesan, almonds and garlic to a smooth pesto.
- Fold in the parsley and season with lemon juice, salt, pepper.
Wendyness 