Warm Roasted Mushroom and Almond Pesto Salad
Ingredients Method For the pesto place the parsley, parmesan, 1/3 cup olive oil, zest, juice, garlic and half the almonds in a food processor and blend until
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Cooking tools:
- Food processor
- Microplane
- Roasting pan
- Oven
- Measuring cup
- Mixing bowl
- Parchment paper
- Serving platter
Ingredients
- 2 parsley leaves
- 35 g Parmesan cheese, roughly chopped
- 1/2 cup olive oil
- 1/2 lemon, juiced
- 2 garlic cloves
- 1/2 cup blanched almonds
- 250 g cup mushrooms, quartered
- 200 g roasted capsicum, sliced
- 1 tbsp red wine vinegar
- 100 g marinated feta, crumbled
- 200 g mixed baby salad
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