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.
Mushrooms with Pistachio Pesto
Recipe By Estee Kafra
- Cook & Prep: 30 m
- Serving: 6
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Contains:
Ingredients (9)
Mushrooms
Pesto
Start Cooking
Prepare Mushrooms
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Blend all pesto ingredients, aside from the oil, in a food processor fitted with the “S” blade.
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While the machine is running, slowly add the oil through the feeder and blend until a fine paste forms.
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Cut mushrooms into halves or quarters.
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Heat oil in a frying pan and sauté mushrooms until soft. Discard any additional juice, or reserve for use in a later recipe (see tip).
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Add one tablespoon of pesto to the pan, or more as desired, and toss just to coat.
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Remove from heat and serve warm or room temperature.
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.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
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