Recipe courtesy of Giada De Laurentiis
Episode: Power of Pesto
Total:
50 min
Active:
15 min
Yield:
3 dozen
Level:
Easy

Nutrition Info

Total:
50 min
Active:
15 min
Yield:
3 dozen
Level:
Easy

Nutrition Info

Ingredients

  • 1 ounce dried porcini mushrooms
  • 8 ounces white button mushrooms, quartered
  • 1/2 cup walnuts, toasted
  • 2 garlic cloves
  • 1 1/2 cups fresh Italian parsley leaves
  • 3/4 cup olive oil
  • 1/2 cup freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 36 slices (1/2-inch-thick) baguette bread

Directions

Watch how to make this recipe.

Place the porcini mushrooms in a bowl of hot water; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water. Discard mushroom water.

Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.

Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.

Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut-side down. Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes.

Alternatively, you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheet. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes.

Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.

IDEAS YOU'LL LOVE

Pesto Bruschetta on Garlic Crostini

Recipe courtesy of Kelsey Nixon

Sweet Pepper Crostini

Recipe courtesy of Giada De Laurentiis

Crostini

Recipe courtesy of Michael Chiarello

Crostini

Recipe courtesy of Amy Cao

Pesto Potato Salad

Recipe courtesy of Ellie Krieger

Sweet Fig and Mesclun "Splitsville" Salad with Nutty Pesto and Goat Cheese Crostini

Recipe courtesy of Nadia G

Pizza with Parsley Pesto, Cremini Mushrooms, Fontina and Goat Cheese

Recipe courtesy of Bobby Flay

Nonna's Basil-Walnut Pesto

Recipe courtesy of Bobby Deen

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here