Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, March 12, 2012

Mushroom Pesto

This is perfect for when you get the call saying, “we’ll be by in ten minutes for a glass of wine.”  Chop two garlic cloves with a dash of kosher salt in the Cuisinart before adding a small container of mushrooms, I like the baby bellas but white mushrooms are fine.  Also, I find it helps to chop the mushrooms first so they puree evenly.  While running the Cuisinart slowly pour a steady of stream of extra virgin olive oil into the mixture until you get a pesto consistency, not too runny.  Add some pepper, additional kosher salt, and either grated parmesan or pecorino to taste, pulse a couple of times, then cork your wine, you’re ready to go.

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