Mushroom and Walnut Pesto

Are you tired of the same old pesto recipe and looking to switch things up? Look no further than this delicious and unique Mushroom and Walnut Pesto recipe! Packed with earthy mushrooms, crunchy walnuts, and savory Parmesan cheese, this pesto is a flavorful twist on the classic recipe. In this blog post, we will walk you through the steps to create this mouthwatering dish, from gathering your ingredients to blending them all together. Get ready to elevate your pasta dishes and sandwiches with this delectable Mushroom and Walnut Pesto!


  • 1 cup of walnuts
  • 2 cups of mushrooms
  • 2 cloves of garlic
  • 1/4 cup of olive oil
  • 1/2 cup of grated Parmesan cheese
  • Salt and pepper to taste


  1. Start by toasting the walnuts in a dry skillet over medium heat. Make sure to stir frequently to prevent burning. Once they are fragrant and lightly browned, remove them from the heat and let them cool.
  2. Next, clean the mushrooms and chop them into small pieces. You can use any type of mushrooms you prefer, such as button mushrooms or cremini mushrooms.
  3. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped mushrooms and sauté them until they are golden brown and all the moisture has evaporated. This should take about 10 minutes.
  4. While the mushrooms are cooking, peel and chop the garlic cloves. Once the mushrooms are done, add the garlic to the skillet and cook for an additional minute.
  5. Transfer the toasted walnuts, sautéed mushrooms, and garlic to a food processor. Add the remaining olive oil, Parmesan cheese, salt, and pepper.
  6. Pulse the mixture until it forms a smooth paste. You may need to scrape down the sides of the food processor and pulse again to ensure everything is well combined.
  7. Taste the pesto and adjust the seasoning if necessary. You can add more salt, pepper, or Parmesan cheese to suit your taste.
  8. Your mushroom and walnut pesto is now ready to be enjoyed! You can serve it over pasta, spread it on toast, or use it as a dip for vegetables.
  9. Store any leftovers in an airtight container in the refrigerator for up to a week. You can also freeze the pesto in ice cube trays for longer storage.


By following this simple recipe, you can create a delicious and versatile mushroom and walnut pesto that is perfect for adding flavor to a variety of dishes. Whether you use it as a pasta sauce, a spread, or a dip, this pesto is sure to impress your taste buds and elevate your meals. Enjoy!