Mushroom Pesto with Toasted Nuts and Fresh Basil
A nutty, earthy pesto that transforms traditional basil sauce with savory mushrooms, fennel, and turmeric. Pine nuts and pecans add richness while fresh basil maintains the classic herbaceous backbone. Perfect as an appetizer spread with bagel crisps or as a sauce for pasta and grain bowls. The combination of sautéed aromatics creates depth that sets this version apart from standard pesto.
Ingredients
- 1 ¾ cups mushrooms, chopped
- ¼ cup pine nuts
- ¼ cup pecans
- ¼ cup fennel root, choppedcelery1:1mild
less anise flavor
- ¼ cup yellow onion, chopped
- 3 garlic cloves, medium size, diced
- 1 teaspoon turmeric
- 1 cup basil, fresh
- ¼ cup olive oil
- 1 tablespoon olive oil
Instructions
- 1
Toast pine nuts and pecans in a sauté pan over medium heat for 4 minutes, then transfer to food processor
- 2
Add olive oil to same pan and sauté mushrooms, fennel, onion, garlic, and turmeric over medium heat for 10 minutes
- 3
Transfer sautéed vegetables to food processor with nuts
- 4
Add fresh basil to food processor
- 5
Process while slowly streaming in remaining olive oil until smooth
- 6
Serve with sea salt bagel crisps
Tips
Toast nuts until fragrant but not dark to avoid bitter flavors in the finished pesto
Cook vegetables until softened and moisture has evaporated for concentrated flavor
Good to Know
refrigerate up to 1 week in airtight container
make up to 3 days ahead, flavors improve with time
at room temperature with bagel crisps or crackers
Common Mistakes
don't skip toasting nuts to avoid bland flavor
cook vegetables until moisture evaporates to avoid watery pesto
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without nuts?
Yes, substitute sunflower seeds or pumpkin seeds for similar texture and richness, using the same quantities as the nuts.
What if I don't have fennel root?
Celery works well as a substitute with similar crunch and mild flavor, though you'll lose the subtle anise notes.
How long does this pesto keep?
Store covered in the refrigerator for up to one week, or freeze for up to 3 months in small portions.