(Accompaniment - Serves 4)
Ingredients
25 g / 1 oz LURPAK Slightly Salted Butter
450 g / 16 oz rinsed button mushrooms
50 g / 2 oz hazelnut kernels
15 g / 1/2 oz parsley sprigs
1 tsp finely grated lemon peel
1 tsp finely grated nutmeg
1/2 tsp salt freshly ground pepper
Decoration: Fresh parsley sprigs.
Can be served to: Boil 600 g / 1 1/4 lbs fresh pasta, e.g. tagliatelle - and 100 g / 4 oz grated cheese.
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Instructions
Fry the butter in a frying pan until golden. Fry mushrooms, nuts and parsley (save e.g. some parsley for decoration) over a high heat and while stirring for approx. 4 min. Add lemon peel, nutmeg, salt and pepper. Chop the mixture in a food processor at highest speed for approx. 5 seconds. Season.
Tip: The mushroom pesto can be kept covered in the refrigerator for 1-2 days.
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