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.
