Mushroom Pesto

Ingredients

• 2 tablespoons butter
• 1 pound mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered
• 1 shallot, chopped
• 1 cup toasted pine nuts
• 1/4 cup extra-virgin olive oil
• 1/4 cup vegetable broth
• 3 cloves garlic, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup Parmesan cheese, grated

Directions

Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.

Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.