Mushroom Pesto

Mushroom Pesto

Hyeonmo @eatwithhyunmo

Mushroom Pesto using Sizzle & Drizzle! Perfect for spreading on a piece of toast or tossing in with pasta for an easy summer dinner.


2 cups Mushrooms (we recommend flower, shiitake, and oyster)

1 cup Walnuts

1 cup Freshly grated parmesan cheese

3 tbsp Sizzle

1/2 cup Drizzle

2 tsp Salt (to taste)

1 tsp Pepper


Active Time: 10 minutes

Full Time: 10 minutes

Serves 4

Add walnuts to a dry pan and toast over a medium heat for about 2 minutes and set aside.


Prepare the mushrooms by cutting or splitting it into small pieces.


In a large pan, add the mushrooms, 1 tsp salt, pepper, and Sizzle and sautée over medium high heat for about 4 to 5 minutes.


Combine the toasted walnuts, satuéed mushrooms, Drizzle, parmesan cheese and salt to taste (about 1 tsp) in a food processor until finely minced.


Add more Drizzle as needed to process until the mixture is smooth.