Mushroom Pesto

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Mushroom Pesto

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : Condiment LowCal (Less than 300 cals)

LowerCarbs Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces fresh white mushrooms -- (1 package)

4 tablespoons olive oil -- preferably extra virgin

1 tablespoon Worcestershire sauce -- vegetarian version

1 tablespoon medium dry Sherry

1/4 cup pine nuts

1/4 cup parmesan cheese -- grated

1/2 cup parsley

1 clove garlic -- mashed with 1/4 t salt

 

In a non-stick skillet, heat 1 T 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 T 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.

 

Serves 4 - 6.

 

Source:

" PestoCubes.com "

S(Formatted by Chupa Babi):

" Dec 2009 "

 

 

 

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