Dried porcini mushroom pesto

You definitely haven't tried this version of pesto yet! The basis in this sauce is dried porcini mushrooms. The taste of pesto turns out to be so rich and multifaceted that it is difficult to immediately understand what is included in it. There are no difficulties in cooking - they picked up delicious ingredients and crushed everything.

Ropotushka

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Porcini mushrooms

Dried tomatoes

Walnuts

Ricotta

150

Hard cheese

100

Parsley

Olive oil

Garlic

Salt

to taste

Pepper (black, spicy, chili or other to your liking)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 12 g

Fats 62 % 28 g

Carbohydrates 11 % 5 g

328 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make pesto from dried porcini mushrooms? Prepare all ingredients. Instead of parsley, you can take any greens - green basil, arugula, spinach, cilantro. Walnuts can be replaced with cedar nuts, cashews or almonds. But basil and pine nuts are closer to the classic Italian cuisine.
Step 2:
Pour the mushrooms and dried tomatoes separately with room temperature water and leave for about 2 hours.
Step 3:
During the specified time, the mushrooms should become soft and slightly increase in volume. Drain and rinse thoroughly under running water.
Step 4:
Then cut the mushrooms into small cubes.
Step 5:
Peel and wash the garlic, cut along the clove into 2 parts. In a preheated frying pan, heat the vegetable oil. Fry the garlic over medium heat for 2 minutes, stirring.
Step 6:
Remove the garlic, it will no longer be useful to you. Transfer the chopped mushrooms to a frying pan and fry them over medium heat for 3 minutes. When all the excess water is gone from the mushrooms, remove the pan from the heat and cool. Fry the mushrooms carefully, do not over-dry, otherwise the taste of the sauce will be spoiled.
Step 7:
Drain the tomatoes and put them in a blender bowl or in a deep bowl, in which it will be convenient to chop the ingredients. Excess oil and spices will be washed off with water.
Step 8:
Add nuts and parsley to tomatoes. Before that, remove the flaccid leaves and hard stems from the parsley, rinse, dry and disassemble into leaves.
Step 9:
Lower the cooled mushrooms along with the oil into the blender bowl, too.
Step 10:
Grind everything to a homogeneous paste-like state.
Step 11:
Then add the ricotta, salt and pepper to taste.
Step 12:
Mix until smooth.
Step 13:
Grate the hard cheese on the smallest grater and add to the sauce.
Step 14:
Mix everything thoroughly. If the pesto is too thick, add a little olive oil and mix thoroughly.

If you plan to add sauce to pasta - make it more liquid, if used as a spread on bread - thicker.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.