Filippo Berio | Recipes | Besto McBerrio

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Besto McBerrio

Rating:

Health:

Recommended for Healthy Heart

Difficulty:

A delicious pesto with all the goodness of the earth - mushrooms, a variety of nuts, and naturally Filippo Berio olive oil.

Preparation time: 30 mins

Cooking time: 5 mins

Serves: 20

30 g dried Shitake or Porcini mushrooms
230 g white button mushrooms sliced
A half cup of mixed macadamia nuts, pine nuts and pecan
2 cloves of garlic
40 g Italian parsely
125 ml Filippo Berio olive oil
A half cup of grated Grana Padano or Pecorino cheese
Salt and ground pepper to tase

Place your choice of mushrooms in bowl of hot water to rehydrate. Follow the packet instructions but work on 30 minutes for this part of the recipe. Rinse your mushrooms. Combine the nuts, sliced button mushrooms and Shitake or Porcini, the parsely and the garlic in a food processor and pulse till coarsely chopped. (I don't have one, but used a liquidiser quite effectively. You may just have to stop and toss the contents around between the pulses - the handle of a wooden spoon does great for this!). With the machine running add your half cup of olive oil and process till all the ingredients are finely chopped.
I must mention that most freshly homemade pesto's oxidise quite quickly. To avoid this always place a piece of plastic wrap directly onto the surface of the finished product and refrigerate. Alternatively add a thin layer of olive oil over the surface of your pesto. If your pesto has discoloured a quick toss around brings it back to it's original glory!....now get the pasta into a pot.........pesto it, and enjoy!

A lovely versatile recipe which is great thinly spread on any freshly baked Italian bread, or even as a dip for veggie sticks or bread sticks. But of course, as always your best bet is pesto tossed into homemade pasta! (or chicken out and buy the best imported Italian pasta) - this pesto deserves it.