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Pesto Sauce with Mushrooms

Author
Cookinero 9 Mar 2025
5970
Pesto Sauce with Mushrooms

Traditional Pesto sauce, which originated in Italy, is made from basil and pine nuts. But modern European cuisine provides for various variations of the sauce. For example, you can make Pesto sauce with mushrooms. By the way, Pesto is not only in Italian cuisine. This popular sauce has analogues in other countries. Austrians prepare Pesto with pumpkin seeds. Germans replace basil with wild garlic.

How to cook Pesto Sauce with Mushrooms

Step 1

Pesto Sauce with Mushrooms

Make the mushroom pesto. Pour olive oil into a frying pan and add chopped onion and garlic. Fry until golden brown, add green onion. Continue frying for another 1 minute. Put mushrooms, sun-dried tomatoes and chilli peppers into the pan. Simmer the pesto for 5 minutes. Add walnuts and parsley, pour in 50 ml of water, add salt. Cook for another 3 minutes. Turn off the heat and cool. Transfer the sauce to a blender bowl and mix until puree consistency.

Pesto Sauce with Mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, walnuts can be replaced with pine nuts, almonds, or cashews for a similar texture and flavor.
Store the pesto sauce in an airtight container in the fridge for up to 5 days.
Yes, this pesto sauce is vegetarian as it contains no meat or animal-derived ingredients.
Absolutely! Ensure all ingredients, including the sun-dried tomatoes and olive oil, are vegan-friendly.
Simply omit the chilli peppers or reduce the quantity to suit your taste preference.
Serve over pasta, spread on toast, or use as a dip for vegetables or bread.
Yes, freeze in an airtight container or ice cube trays for up to 3 months. Thaw in the fridge before use.
Double or triple the ingredients proportionally to make a larger batch.
You can substitute sun-dried tomatoes with fresh cherry tomatoes or tomato paste for a different flavor.
Yes, this pesto sauce is low in carbs, especially if served with low-carb alternatives like zucchini noodles.

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