🌰🍄 Dried Porcini & Walnut Pesto
👥 Serves: 4
⏱️ Prep Time: 15 minutes (excluding soaking time)
This porcini & walnut pesto is a rich, earthy, and nutty spread that takes classic pesto to the next level 🤩. Perfect for tossing with pasta 🍝, spreading on warm bread 🥖, or serving as a gourmet dip for your next appetizer platter 🧑🍳.
🛒 Ingredients:
🍄 30 g dried porcini mushrooms
🌰 60 g shelled walnuts
🧀 50 g grated Parmesan cheese
🧄 1 small garlic clove
🫒 100 ml extra virgin olive oil
🍋 1 tsp lemon juice
🌿 15 g fresh flat-leaf parsley
🧂 ½ tsp salt
🌶️ A pinch of ground black pepper
🌰 Extra walnut halves for decoration (optional)
👨🍳 Step-by-Step Instructions (Very Detailed):
💦 1. Rehydrate the Porcini
Place the dried porcini mushrooms 🍄 in a bowl and cover them with hot water. Let them soak for 20 minutes until soft and tender.
Drain them, keeping a little of the soaking liquid (filtered) to adjust the pesto’s texture later.
🌿 2. Prep the Ingredients
Peel the garlic clove 🧄.
Wash and pat dry the parsley 🌿.
If your walnuts are whole, roughly chop them with a knife 🔪.
🌀 3. Blend Everything Together
In a food processor, add the rehydrated porcini 🍄, walnuts 🌰, Parmesan 🧀, garlic 🧄, parsley 🌿, and lemon juice 🍋.
While blending, drizzle in the olive oil 🫒 slowly until the mixture becomes thick yet creamy.
🧂 4. Adjust & Season
Add salt 🧂, pepper 🌶️, and if needed, a spoonful of the mushroom soaking liquid 💧 to loosen the texture. Blend briefly again.
🍽️ 5. Serve & Enjoy
Spoon the pesto into a small bowl 🥣. Decorate with a few walnut halves 🌰 and a drizzle of olive oil 🫒 for a gourmet finish.
💡 Extra Tips & Variations:
🔄 Ingredient Swap: Replace walnuts with toasted hazelnuts 🌰 for a slightly sweeter, nuttier flavor.
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