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Mushroom Pesto

Yield: Makes 8 servings


Nutrition Facts

Yield: Makes 8 servings

Approximate Nutrient Content per serving:

Calories: 111
Calories From Fat: 90
Total Fat: 10g
Cholesterol: 2mg
Sodium: 141mg
Total Carbohydrates: 3g
Protein: 3g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


In a 10- to 12-inch non-stick skillet, heat 1 tablespoon 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 the liquid from the mushrooms evaporates and mushrooms begin to brown, about 10 minutes.

In a food processor, puree mushroom mixture with garlic, pine nuts, Parmesan and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, covered with plastic wrap and chilled, one week.

Please note that some ingredients and brands may not be available in every store.

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