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Mushroom pesto

Mushroom pesto

Cook 30 min 4 people

Boasting a wide range of uses – our recipe for Mushroom pesto clings to its surroundings in both taste and as a flavorful décor. Featuring nuts, herbs and mushrooms, the flavors are complex and earthy without assaulting any neighboring tapas, pastas or salads. As garnish it is sure to make great dishes even more compelling.

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  • ⅞ ounce butter
  • 15¾ ounces rinsed button mushrooms
  • 1¾ ounces shelled hazelnuts
  • ¾ cup sprigs of curly leaf fresh parsley
  • 1 tsp finely grated lemon zest (pesticide-free)
  • 1 tsp finely grated nutmeg
  • 1 tsp coarse salt
  • freshly ground pepper



1. Brown the butter in a saute pan. Saute the mushrooms, nuts and parsley (setting aside some of the parsley for garnish) over high heat, stirring continuously, for about 4 min.

2. Add the lemon zest, nutmeg, salt and pepper.

3. Coarsely chop the mixture in a food processor at max. speed for about 5 sec. Season the mushroom pesto to taste.

Serving Suggestion

Serving Suggestion

Serve the mushroom pesto with boiled rice, for instance with turkey schnitzel and steamed vegetables. Use the pesto in freshly cooked pasta. Stir ¾ of a cup boiling pasta water into the pesto and stir it into the drained pasta. Serve with 3½ ounces grated cheese. Make a dressing using the pesto. Combine 3½ ounces pesto with 3 tbsp olive oil and 1 tbsp freshly squeezed lemon juice. Serve with a green salad and roast breast of duck.

Tips & Tricks

Tips & Tricks

The mushroom pesto can be stored in the refrigerator for 1-2 days.