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Mushroom Pesto
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Lena Flaten

Lena Flaten

Mushroom Pesto

30m

A kind of pesto made with our favorite ingredients: mushrooms and cabbage!

This Mushroom Pesto can be a side dish for grilled meats, but it can also be enjoyed as it is with some nice bread or potato chips.

Conserving flavors when they are at their best is what we are always trying to do at our restaurant. Cabbage and other root vegetables are a common ingredient in our cuisine.

The chanterelle mushrooms can be replaced with any mushroom that you have access to. The mushrooms can also be replaced with spinach or carrot tops for a green pesto, and the cheese can be replaced with bread crumbs for a vegan option.

  • Roughly chop ¼ of a cabbage

    Step 0

  • Peel and roughly chop 2 garlic cloves

    Step 1

  • Trim, peel, and roughly chop 2 small onions

    Step 2

  • Add extra virgin olive oil to taste to a large skillet over medium-high heat

    Step 3

  • Add the cabbage, onions, and garlic

    Step 4

  • Open a space in the center of the skillet and add 3 cups of chanterelle mushrooms. Cook until the mushroom's moisture starts to be released

    Step 5

  • Stir to combine and cook until the mix starts to soften

    Step 6

  • Season with salt and black pepper to taste, and remove from the stove

    Step 7

  • Add ⅔ cup of roasted almonds to a food processor and blend them to a coarse powder. Reserve

    Step 8

  • Add the cabbage and mushrooms to the food processor and blend until slightly chunky

    Step 9

  • Add the almonds and 1 cup of shredded parmesan cheese

    Step 10

  • Add ½ cup of extra virgin olive oil

    Step 11

  • Season with salt and ground black pepper to taste, and blend until completely smooth. Scrape the sides of the food processor periodically

    Step 12

  • Transfer to a serving dish

    Step 13

  • Drizzle with extra virgin olive oil to taste

    Step 14

  • Garnish with shredded parmesan cheese and freshly picked dill to taste. The mushroom pesto is ready

    Step 15

  • Grab a nice piece of bread and enjoy this delicious spread!

    Step 16

Yield 2 cups

  • Salt

    Salt

     to taste
  • Black Pepper

    Black Pepper

     to taste
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

     to taste
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ½ cup
  • Garlic

    Garlic

    2 cloves
  • Onion

    Small Onion

     2
  • Dill

    Picked Dill

     to garnish
  • Almond

    Roasted Almond

    ⅔ cups
  • Parmesan Cheese

    Shredded Parmesan Cheese

     to garnish
  • Parmesan Cheese

    Shredded Parmesan Cheese

    1 cup
  • Cabbage

    Cabbage

     ¼
  • Chanterelle Mushroom

    Chanterelle Mushroom

    3 cups

Equipment

  • Food Processor

    Food Processor

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