Print Recipe MUSHROOM PESTO CROSTINI
In my family, pesto was always a green sauce. But like many people, I’ve stretched the definition of pesto and expanded its horizons. (That’s what makes cooking so much fun.) This recipe uses a combination of dried and fresh mushrooms, both of which bring their own pronounced textures and flavors to the dish. Dried porcinis are easy to find year-round. And although they’re not cheap, they’re a great pantry item that you can use to jazz up a pasta dish, make a sauce to accompany a meat dish, or, of course, use as the base of this pesto. Any good pesto is a great topping for toasted bread—also called crostini—but I’m especially partial to the mushroom version, which is mellower than the more herb-focused varieties.