No basil? No worries! Stacey from My Kids Lick The Bowl has this versatile pesto, using Meadow Mushrooms, on standby in the fridge for use as a dip, stirred through pasta or a more flavoursome swap for smashed avo. We think this is the perfect platter addition!
Ingredients:
- 250g Meadow Swiss Brown Mushrooms (or White Button)
- 2 Tbsp olive oil
- Salt and pepper
- 1 Tbsp olive oil
- 50g parmesan
- 1/2 cup of walnuts
- Squeeze of lemon juice
Method:
- Preheat oven to 200°C.
- In an ovenproof dish, toss your mushrooms with the first measure of olive oil and salt and pepper.
- Bake in oven for 20 mins.
- Remove from the oven and allow to cool.
- Place the mushrooms, walnuts, parmesan cheese, second measure of olive oil and lemon juice in a food processor and blitz.
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.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
