Mushroom Pesto

1. 1

   In a non stick skillet, heat 1 Tbsp olive oil over moderately high heat until hot but not smoking and saute mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring until liquid mushrooms give off is evaporated and mushrooms begin to brown.

2. 2

   In a food processor combine mushroom mixture with garlic, pine nuts, parmesan cheese and remaining 3 Tbsp olive oil.

3. 3

   Add parsley and blend until parsley is chopped fine.

4. 4

   DO NOT over process.

5. 5

   Transfer to ice cube trays.

6. 6

   Freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.