Mushroom Pesto

Directions

1. 1
   Bring a small saucepan of water to a boil.
2. 2
   Remove the saucepan from the heat, add the porcini mushrooms, and press to submerge.
3. 3
   Let stand until the mushrooms are tender, about 15 minutes.
4. 4
   Drain the soaking liquid from the mushrooms and discard.
5. 5
   In the bowl of a food processor, combine the porcini mushrooms, button mushrooms, parsley, toasted walnuts, and garlic.
6. 6
   With the machine running, gradually add the oil, blending just until the mushrooms are finely chopped.
7. 7
   Transfer to a medium bowl.
8. 8
   Stir in the Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
9. 9
   Season the pesto with more salt and pepper to taste.
10. 10
    (The pesto can be made 2 days ahead.
11. 11
    Cover and refrigerate.)