Making a Pesto Myself with Mushrooms

serving pesto

What’s better than pesto on pasta? Pesto with sauteed mushrooms on pasta!

I made the pesto, and then sauteed the mushrooms in olive oil. I used oyster mushrooms, ’cause that’s what I had in the house, but you can experiment making this with different types of mild flavored mushrooms. When the mushrooms are soft, stir the pesto into the mushrooms and serve over pasta. I used brown rice penne in the picture above and it worked great.

Heat a large pot of water until boiling fast. Add 1 tsp salt, 1/2 pound pasta, and 1 tsp olive oil. Cook until al dente. While heating water and cooking pasta, make the pesto and mushrooms.

Pesto:

1 small clove garlic

1 bunch fresh whole basil leaves, thick stems discarded (I got mine for $1 at the San Francisco Civic Center Farmer’s Market)

1 bunch curly parsley, thick stems discarded

¼ cup pine nuts

½ cup grated Parmesan cheese

½ tsp sea salt

¼ cup extra virgin olive oil

1/4 cup cooking water from pasta

Pulse garlic in a food processor until finely minced. Add all ingredients except oil and pulse until fine. While processor is running, drizzle in oil and cooking water and pulse until almost smooth.

cooked mushrooms

Rinse 1/2 pound mushrooms and chop roughly. Heat 1 Tb olive oil in a frying pan and add mushrooms. Sprinkle with a few shakes sea salt and saute until soft.

pesto mixed with mushrooms

When mushrooms are cooked, stir in pesto

Mix cooked pasta with mushroom-pesto.

 

 

 

 

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Making a Pesto Myself with Dino Kale

pesto with brown rice penne

dinosaur kale

Isn’t dinosaur kale cool looking? It looks like the scales on a green prehistoric beast. Kale is all the rage these days because it is chock-full of vitamins and minerals. My daughter and I love it, but my husband and son are sick of it. So sometimes I need to be sneaky. I sneaked some dinosaur kale into this pesto, and the guys didn’t even realize it was there. The pesto tasted great and had increased nutritious value. Although I usually make pesto in August from my homegrown basil leaves, I wanted to make this now, when the kale is flavorful from winter frosts. I saute the garlic briefly before adding it to mellow the sharp flavor of raw garlic.

Ingredients:

1 ½ cups dinosaur kale leaves, stems and ribs discarded

1 ½ cups (1 bunch) fresh whole basil leaves, heavy stems discarded

1 medium clove garlic, sliced

¼ cup pine nuts

½ cup grated Parmesan cheese

½ tsp sea salt plus 1 tsp for pasta water

¼ cup extra virgin olive oil

1/4 cup cooking water from pasta

Heat a large pot with water and 1 tsp salt to boiling. Add pasta and cook according to package directions.

Remove thick stems and heavy ribs from kale and basil. Pulse kale and basil leaves in food processor. Briefly saute garlic and remove before it browns. Add the garlic, pine nuts and salt. Pulse until all ingredients are diced very fine. Add grated Parmesan. Pour in oil while machine is running. When pasta is cooked, pour in 1/4 water from the pot into the pesto and pulse. Scrape the sides of the processor, then pulse a final time.

Drain pasta and mix in pesto.

pesto

I like to saute about 6 quartered mushrooms and stir into the pasta and pesto. I sauteed the mushrooms and then added the garlic to the frying pan for a minute.