Horn of plenty pesto
Breakfast and light lunch
Elevate your meals with our Horn of Plenty Pesto! Made with a blend of dried horn of plenty mushrooms, sunflower seeds, and olive oil, this pesto is a flavorful addition to pasta, sandwiches, and more. Experience the rich umami flavor of Nordic mushrooms in every bite!
Recipe: Jouni Törmänen
Photo: Samuli Vienola
Ingredients
20g Natural Nordic dried horn of plenty
50g roasted sunflower seeds
50g grated Parmesan (or Còmte) cheese
50g sun-dried tomatoes
3 garlic cloves
1 tbsp dried tarragon
½-1 dl mild olive oil
salt
ground black pepper
Directions
Soak the horn of plenty mushrooms in 1 dl boiling water for 20 minutes.
Cut the tomatoes into small cubes.
Drain mushrooms well.
Heat the pan and sauté the mushrooms in olive oil with garlic, salt, and pepper. Cool the mushrooms.
Place the mushrooms, half of the sunflower seeds, cheese, and olive oil into a small blender (or use a hand blender) and blend to a smooth paste.
Add the tomato cubes, tarragon, and the rest of the sunflower seeds, and mix lightly.
Check the flavor and texture. If needed, add more olive oil or adjust with mushroom-soaking water.