Horn of plenty pesto
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Category
Breakfast and light lunch
Photo: Samuli Vienola
Ingredients
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20g Natural Nordic dried horn of plenty
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50g roasted sunflower seeds
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50g grated Parmesan (or Còmte) cheese
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50g sun-dried tomatoes
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3 garlic cloves
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1 tbsp dried tarragon
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½-1 dl mild olive oil
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salt
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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.
Recipe Note
Serving suggestions:
- Pair with fresh pasta and Comté cheese.
- Use as a spread for roasted baguette or rustic bread.
- Enhance soups or risottos for added flavor.
Enjoy your meal! Bon appétit!