Mushroom Pesto


  • 200g Swiss Brown Mushrooms
  • 1 bunch of basil
  • 1 bunch of parsley
  • 50g pine nuts
  • 2 cloves of garlic
  • Olive oil
  • Parmesan cheese
  • Fresh crusty wood oven bread to serve


1Saute the Mushrooms with some seasoning and olive oil.

2Set aside to cool.

3Place all the ingredients into a magi mix and pulse until smooth.

4Season to taste and serve with some crusty wood oven bread.


Recipe courtesy of Grant Schooling, Executive Chef at the Gilbert Street Hotel.


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