Roughly chop <quantity>¼</quantity> of a cabbage

Peel and roughly chop <quantity>2</quantity> garlic cloves

Trim, peel, and roughly chop <quantity>2</quantity> small onions

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

Add the cabbage, onions, and garlic

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

Stir to combine and cook until the mix starts to soften

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

Add <quantity>⅔<unit>cup</unit></quantity> of roasted almonds to a food processor and blend them to a coarse powder. Reserve

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

Add the almonds and <quantity>1<unit>cup</unit></quantity> of shredded parmesan cheese

Add <quantity>½<unit>cup</unit></quantity> of extra virgin olive oil

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

Transfer to a serving dish

Drizzle with extra virgin olive oil to taste

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

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