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
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.