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Mushroom Pesto Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired mushroom pesto transforms fresh mushrooms into a rich, umami-forward sauce that coats pasta with deep, earthy flavor. Unlike traditional basil pesto, this version showcases sautéed mushrooms blended with garlic, pine nuts, and Pecorino Romano for a sophisticated main course that's both comforting and elegant.

Ingredients

• 400g fresh mixed mushrooms (cremini, portobello, oyster), cleaned and roughly chopped
• 100g fresh flat-leaf parsley
• 50g pine nuts, lightly toasted
• 50g Pecorino Romano cheese, finely grated
• 4 cloves garlic, minced
• 120ml extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 400g dried pasta (pappardelle or tagliatelle)
• 30g unsalted butter
• 2 tablespoons reserved pasta water

Instructions

1. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and set aside.

2. Bring a large pot of salted water to a rolling boil for the pasta.

3. Heat 60ml of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant, then add the chopped mushrooms in a single layer.

4. Cook the mushrooms undisturbed for 4 minutes to develop a golden crust, then stir and cook for another 4-5 minutes until they release their moisture and begin to brown. Season with salt and pepper.

5. Blanch the parsley in the boiling water for 30 seconds, then remove with a slotted spoon and immediately plunge into ice water. Squeeze dry and roughly chop.

6. Transfer the cooked mushrooms to a food processor. Add the blanched parsley, toasted pine nuts, grated Pecorino Romano, remaining 60ml olive oil, and lemon juice. Pulse until the mixture reaches a coarse paste consistency, with some small chunks remaining.

7. Cook the pasta in the boiling water according to package directions until al dente. Reserve 200ml of pasta water before draining.

8. Return the drained pasta to the pot over low heat. Add the mushroom pesto, butter, and 2 tablespoons of reserved pasta water. Toss gently for 1-2 minutes until the pasta is evenly coated and the sauce is creamy.

9. Divide the pasta into four bowls and serve immediately with an extra drizzle of olive oil and additional Pecorino Romano shavings if desired.

Substitutions

• Replace pine nuts with toasted walnuts or hazelnuts for a different texture and flavor profile
• Substitute Pecorino Romano with aged Parmigiano-Reggiano for a milder, slightly sweeter taste
• Use fresh basil instead of parsley for a more traditional pesto variation, reducing quantity to 75g
• Replace pasta with 400g of whole grain or gluten-free pasta to suit dietary preferences

Tips

• Blanching the parsley preserves its bright color and removes bitterness that can develop from blending
• Do not over-process the pesto—a coarse, textured consistency with visible pieces is more authentic and appetizing than a smooth puree
• Toast your pine nuts just before use; they burn easily and taste rancid if stale
• Reserve pasta water generously; the starch helps emulsify the pesto and create a silky sauce coating

While traditional pesto comes from Liguria in Northern Italy, regional variations throughout Italy adapt the sauce to local ingredients. This mushroom version reflects the Italian practice of transforming humble vegetables into sophisticated preparations, particularly in autumn when fresh mushrooms are abundant in Italian forests and markets.

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