Mushroom Pesto

1. 1

   Bring a small saucepan of water to a boil.

2. 2

   Remove the saucepan from the heat, add the porcini mushrooms, and press to submerge.

3. 3

   Let stand until the mushrooms are tender, about 15 minutes.

4. 4

   Drain the soaking liquid from the mushrooms and discard.

5. 5

   In the bowl of a food processor, combine the porcini mushrooms, button mushrooms, parsley, toasted walnuts, and garlic.

6. 6

   With the machine running, gradually add the oil, blending just until the mushrooms are finely chopped.

7. 7

   Transfer to a medium bowl.

8. 8

   Stir in the Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

9. 9

   Season the pesto with more salt and pepper to taste.

10. 10

    (The pesto can be made 2 days ahead.

11. 11

    Cover and refrigerate.)

* Per serving · 4 servings · Values may vary.

No additional tips available.