Pea Pesto Mushroom Recipe

Peas: Thawed frozen peas provide a sweet and fresh base for the pesto.

Basil leaves: Fresh basil adds a fragrant, herbal note to the pesto.

Pine nuts: These nuts add a rich, buttery flavor and creamy texture to the pesto.

Garlic: Fresh garlic cloves give the pesto a pungent, savory depth.

Olive oil: Used to blend the pesto and cook the mushrooms, adding richness and moisture.

Nutritional yeast: Adds a cheesy, nutty flavor to the pesto, making it vegan-friendly.

Mushrooms: Sliced mushrooms provide an earthy, umami base for the dish.

When blending the pea pesto, make sure to scrape down the sides of the food processor occasionally to ensure all ingredients are evenly incorporated. This will give you a smoother and more consistent texture. Additionally, toasting the pine nuts lightly in a dry pan before adding them to the pesto can enhance their flavor, adding a deeper, nutty note to the dish.

• frozen peas - Substitute with edamame: Edamame offers a similar texture and protein content, making it a great alternative to peas in pesto.

• fresh basil leaves - Substitute with fresh spinach leaves: Spinach provides a mild flavor and similar green color, though you may want to add a bit of lemon juice to mimic basil's slight tang.

• pine nuts - Substitute with walnuts: Walnuts have a similar texture and nutty flavor, and they are often more affordable and easier to find.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can still provide the aromatic quality of garlic.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good alternative for pesto.

• nutritional yeast - Substitute with miso paste: Miso paste adds a similar umami flavor and depth, though you may need to adjust the quantity to taste.

• mushrooms - Substitute with zucchini: Zucchini offers a similar texture when cooked and can absorb the flavors of the pesto well.

• olive oil (for cooking mushrooms) - Substitute with coconut oil: Coconut oil has a high smoke point and can provide a subtle, complementary flavor to the dish.

• Allow the pea pesto and mushrooms to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the pea pesto into an airtight container. For best results, use a container that minimizes air space to reduce oxidation and preserve the vibrant green color.

• Store the cooked mushrooms separately in another airtight container. This helps maintain their texture and flavor.

• Place both containers in the refrigerator. The pea pesto will stay fresh for up to 5 days, while the mushrooms can be kept for about 3-4 days.

• For freezing, spoon the pea pesto into ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or container. This allows you to thaw only what you need. The pea pesto can be frozen for up to 3 months.

• To freeze the mushrooms, spread them out on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. This prevents them from clumping together. The mushrooms can be frozen for up to 2 months.

• When ready to use, thaw the pea pesto cubes in the refrigerator overnight or at room temperature for a few hours. Reheat the mushrooms in a pan over medium heat until warmed through.

• If you prefer, you can mix the pea pesto and mushrooms before freezing. Just ensure they are well combined and stored in a freezer-safe container. This method is convenient for quick meal prep.

• Label all containers with the date of storage to keep track of freshness. This ensures you use the ingredients within their optimal time frame for the best taste and quality.

• Stovetop: Heat a non-stick pan over medium heat. Add a splash of olive oil or a bit of water to prevent sticking. Add the pea pesto mushroom mixture and stir occasionally until heated through, about 5-7 minutes.

• Microwave: Place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until thoroughly warmed.

• Oven: Preheat your oven to 350°F (175°C). Transfer the pea pesto mushroom mixture to an oven-safe dish. Cover with foil to prevent drying out. Bake for about 15-20 minutes or until heated through, stirring halfway if needed.

• Steamer: Place the leftovers in a heatproof dish or bowl that fits into your steamer. Steam over boiling water for about 5-10 minutes, or until heated through, ensuring the pea pesto retains its vibrant color and fresh flavor.

• Food processor: Essential for blending the peas, basil, pine nuts, garlic, olive oil, nutritional yeast, salt, and pepper into a smooth pesto.

• Pan: Used for cooking the mushrooms until they are tender.

• Spatula: Handy for stirring the mushrooms as they cook and for mixing the pea pesto with the cooked mushrooms.

• Measuring cups: Necessary for accurately measuring the peas, basil leaves, pine nuts, olive oil, and nutritional yeast.

• Measuring spoons: Useful for measuring the salt and pepper to taste.

• Knife: Needed for slicing the mushrooms before cooking.

• Cutting board: Provides a safe surface for slicing the mushrooms.

• Serving dish: Used to present the final dish once the pea pesto is mixed with the cooked mushrooms.

Thaw peas quickly: Place frozen peas in a colander and run cold water over them for a few minutes to thaw them quickly.

Pre-toast pine nuts: Toast pine nuts in advance and store them in an airtight container to save time.

Use pre-sliced mushrooms: Buy pre-sliced mushrooms to cut down on prep time.

Batch make pesto: Double the pea pesto recipe and freeze half for future use.

Food processor efficiency: Blend all pesto ingredients together at once to save time on multiple steps.