This Mushroom Walnut Pesto Spread is a rich and delicious appetizer when served with crackers or chips. It also makes a delicious and easy dinner when served over cooked pasta. Try it stuffed into peppers as well.
Preheat oven to 350° Place pine nuts and walnuts in a single layer in an ungreased shallow pan or rimmed baking sheet. Bake 5 to 10 minutes or until they are golden brown. Remove from pan to cool.
In a food processor, pulse cream cheese and garlic until soft and creamy. Add in basil leaves, mushrooms, salt, oil, toasted and cooled walnuts and pine nuts, and puree until smooth. Place pesto mixture in a large mixing bowl, and stir in the grated Parmesan cheese. Mix well.
Immediately serve with crackers, chips, or veggies as a spread or dip. Or serve over freshly cooked pasta. Or stuff into peppers or cooked pasta shells.
Store leftovers in the fridge, tightly covered with plastic wrap.