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Mushroom Pesto

10 ounces fresh white mushrooms (1 package)
4 tablespoons olive oil, preferably extra virgin
1 tablespoon Worcestershire sauce
1 tablespoon medium-dry sherry
14 cup pine nuts
14 cup parmesan cheese, grated
12 cup parsley
1 garlic clove, mashed with 1/4 tsp salt


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. In a food processor combine mushroom mixture with garlic, pine nuts, parmesan cheese and remaining 3 Tbsp olive oil. Add parsley and blend until parsley is chopped fine. DO NOT over process. Transfer to ice cube trays. Freeze for up to 3 months.

Source: www.food.com