Mushroom Pesto

Mushroom Pesto

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Jewels Cooks 0

"Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps."
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30 m servings 302 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
  2. Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.


  • Cook's Note:
  • Adding the Parmesan into the food processor can cause the cheese to melt and become stringy.


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I changed this with my subs, but I do have to brag that THIS IS SUPER! I used onion instead of the shallot, pecans instead of the pine nuts, and red wine instead of the vegetable broth. It was...

Very tasty! I substituted for Pecans as I didn't have Pine Nuts and also used Red Wine instead of broth. It gave it lots of favor! Makes ALOT so be prepared to share or freeze the leftovers. Als...

Not very pretty, but absolutely delicious. I did not change anything and we loved this recipe! It doesn't seem like enough to serve 6, but it is quite filling; we will probably get 4 or 5 servin...

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