Mushroom Pesto

Source: All Recipes | Serves: 6 | Time: 30 min



Changes

  • Used vegan butter

  • Used yellow onion instead of shallots

  • Ran out of pine #nuts, so we supplemented with #cashews

Ingredients

2 tbsp vegan butter

1 pound mixed #mushrooms, quartered

1/2 yellow onion, chopped

1/2 cup toasted pine nuts

1/2 cup cashews

¼ cup EVO

¼ cup vegetable broth

3 cloves garlic, chopped

1 tbsp lemon juice

1 tspsalt

½ tsp black pepper

½ cup grated Parmesan cheese or nutritional yeast to keep vegan

We served over pasta and with cherry tomatoes and sauteed eggplant


Instructions

Melt vegan butter in a saucepan over medium heat. Cook and stir mushrooms and onion in melted vegan butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.


Transfer cooled mushroom mixture to a blender; add pine nuts, cashews, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese or nutritional yeast through the blended mixture.


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