Recipes & Planning

[bananarama]

Oh, that sounds scrumptious! I've never tried making pesto with porcini, but love the idea of adding them to boost the flavor dimension. Usually, I'd add them to risotto or secular dishes to enhance their taste.

Porcini pestos sound like an exciting new way to enjoy the earthy flavors. Do you mind sharing your secret recipe ratio?

I usually go heavy on the porcini and use a ratio of 1:3 for porcini to basil leaves. The intensity of their flavor means a little goes a long way.

For a good balanced pesto, I recommend using pine nuts, garlic, extra virgin olive oil, and Parmesan cheese in addition to the porcini and basil. Keep the amounts flexible - add more oil if you prefer a smoother, thinner consistency, or more nuts for a denser, creamier version.

The process is straightforward: just blitz all the ingredients in a food processor until you achieve your desired texture. Give it a good season of salt and pepper, too. That's the beauty of pesto - it's so adaptable, and it's hard to go wrong!

I sometimes like to toast the pine nuts first for a nuttier flavor, and adding a squeeze of lemon juice can brighten the whole composition too. It's fun to experiment!