Prep time: 15 minutes Cook time: 15 minutes Serves: 4


Ingredients:
- 20g WCWF Dried Porcini (or 200g Fresh Porcini when in season)
- 20g WCWF Dried Stinging Nettle (or 200g Fresh Stinging Nettle when in season)
- 1 cup toasted pine nuts
- 1 cup + 1 tbsp olive oil
- ½ cup pecorino (if vegan, omit)
- 15-20 basil leaves
- 4-6 cloves of garlic
- 4 tsp fresh lemon juice
Directions:
- Place the dried wild mushrooms in a bowl of lukewarm water, soak for 10-15 minutes
- Add 2 tbsp of olive oil into a pan, warm to medium heat
- Add 2 cloves of crushed garlic and warm for 1-2 minutes
- Drain the dried porcini and add to pan with ½ tsp of salt (tip: save the water used to rehydrate
the mushrooms for future use in soups and risotto) - Sauté for 10 minutes, stirring occasionally
- Blanch dried stinging nettle for 1-2 minutes and drain
- Add the sautéed porcini, blanched stinging nettle, toasted pine nuts, pecorino, basil leaves and
the remaining garlic cloves to a food processor and blend for 10 seconds - Once combined, add the remaining olive oil and lemon juice and blend until the desired
consistency is reached - Serve and enjoy!