Mushrooms with Pistachio Pesto
Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah
I usually keep pesto in small bags in my freezer making this side dish a supremely easy and quick one. Use about a tablespoon of pesto (or more if you like) and freeze the leftovers. It goes well with fish chicken and vegetables.
INGREDIENTS
YIELDS 12 MUFFINS
- 1 lb large button mushrooms
- 1 Tbsp oil
PESTO
- Approximately 1 cup Italian parsley without the stems
- 1/3 cup shelled pistachio nuts
- 1/8 cup shelled walnuts
- 1 small clove garlic
- Pinch each of kosher salt and freshly ground black pepper
- 3 Tbsp olive oil
PREPARATION
For Pesto
Place all pesto ingredients aside from the oil in a food processor fitted with the “s” blade. Blend. While the machine is running slowly add the oil through the feeder and blend until a fine paste forms. /p>
For Mushrooms
Cut mushrooms into halves or quarters. Heat oil in a frying pan and sauté mushrooms until soft. Discard or save any additional juice (see tip). Add 1 Tbsp pesto to the pan or more as desired and toss just to coat. Remove from heat and serve warm or room temperature. /p>
Tip The juice from the sautéed mushrooms is incredibly flavorful and makes a great addition to any dish that you would flavor with chicken stock such as mashed potatoes.
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