Creamy mushroom pesto?

I'm not quite sure what to call this recipe. It's supposed to be a creamy mushroom sauce, but the color and texture remind me more of a pesto. I guess I should have expected that since I added 1.5 whole zucchinis to the mix. Yes, zucchini.

I think I may have scared y'all.

Really though, I promise, this creamy mushroom pesto (yup, I'm gonna stick with this name) is outta this world. Just don't think of it as a mushroom sauce or as a pesto. Man, I am sure not helping things. Maybe I should stop talking and show you a picture.



I think that helped. It's delicious and a pretty sneaky way to pack in some veggies.

Creamy Mushroom Pesto
~4 servings

1 tbsp + 1 tsp of olive oil or coconut oil
1 small onion, chopped
2-3 cloves garlic
6-7 white mushrooms, chopped
1-2 zucchini (about 1 cup), chopped
palmful of dried basil
1/8 tsp of nutmeg
salt
pepper
red chili flakes
1/4 cup of coconut milk
2 tbsp of vegan parmesan topping or nutritional yeast (optional)
2 portabella mushrooms, chopped

1. Heat a pan and add 1 tbsp of olive oil. Add the chopped onion and the garlic cloves and saute with a pinch of salt.

2. Once onions have softened, add the chopped mushrooms. Once the mushrooms have been cooking for 5 minutes or so, add in the zucchini. Then, add the seasonings: basil, salt, pepper, nutmeg, and a generous pinch of red chili flakes.

3. Meanwhile, heat another pan with 1 tsp of olive oil and saute the chopped portabella mushrooms until golden.

4. Once the zucchini has cooked and is softened, drop the mixture into a food processor. Add in the coconut milk and vegan parmesan/nutritional yeast. Blend until smooth. Taste for seasonings and adjust as needed.

5. Combine with the browned portabella mushrooms and serve over pasta or grain of your choice.

Quick Notes:
- Since everything ends up in the food processor, you can do a rough chop on the veggies.
- When you blend the veggies in the food processor make sure to take a break every 10 seconds or so to release the steam.
- This pesto is insanely delicious with pasta but would also be great with quinoa or millet.