Mushroom Walnut Pesto Crostini
 
 
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Ingredients
  • About 3 cups crimini mushrooms (or any kind you like)
  • ½ cup walnuts, toasted
  • 2 cloves garlic
  • handful Italian parsley
  • ¼ cup nutritional yeast (or parmesan cheese)
  • ¾ cup olive oil
  • 1 baguette
Instructions
  1. Wipe mushrooms clean with a damp cloth and chop into quarters.
  2. Bring a pot of water to a boil.
  3. Once boiling add mushrooms and boil for 15 minutes.
  4. Strain mushrooms out and reserve the mushroom stock for future use if desired.
  5. Add everything except olive oil to a food processor and pulse a few times.
  6. Drizzle olive oil in until pesto is smooth and creamy.
  7. Slice bread and toast.
  8. Top with mushroom pesto and serve warm.
Notes
Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-pesto-crostini-recipe.html
Recipe by Leslie Neri at http://www.leslieneri.com/mushroom-walnut-pesto-crostini/