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Mushroom Pesto

Jewels Cooks

"Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps."
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30 m servings 302 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

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  1. 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.
  2. 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.


  • Cook's Note:
  • Adding the Parmesan into the food processor can cause the cheese to melt and become stringy.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 302 calories; 26.9 g fat; 8.4 g carbohydrates; 10.8 g protein; 16 mg cholesterol; 474 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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I changed this with my subs, but I do have to brag that THIS IS SUPER! I used onion instead of the shallot, pecans instead of the pine nuts, and red wine instead of the vegetable broth. It was...

Because my Fiance' and I have started a Plant Based Diet and loving it!; I added 1 yellow squash cut into large chucks and sliced thin pcs of carrots. Otherwise, I followed this fabulous recipe...

Yum! Made this mostly as written (omitted garlic). So good!

Very tasty! I substituted for Pecans as I didn't have Pine Nuts and also used Red Wine instead of broth. It gave it lots of favor! Makes ALOT so be prepared to share or freeze the leftovers. Als...

Not very pretty, but absolutely delicious. I did not change anything and we loved this recipe! It doesn't seem like enough to serve 6, but it is quite filling; we will probably get 4 or 5 servin...