Mushroom Pesto


  1. 2 Tbls Grape seed oil
  2. 1 small Sweet onion
  3. ½ Lb White button mushrooms, (you can add other kinds or a mixture of mushrooms or even wild mushrooms if you like.)
  4. ¼ cup dry sherry
  5. 1 Tbls lemon juice
  6. 1 Sprig fresh thyme
  7. ½ Tsp salt
  8. ¼ tsp freshly ground black pepper
  9. ½ Cup Italian flat leaf parsley
  10. 1 Tbls Sugar Free Honey (Optional)


  1. Finely chop the onion
  2. Clean and coarsely chop the mushrooms. Discard the stems.
  3. In a large skillet, heat the oil over medium-high heat.
  4. Add the onions and cook, stirring, until soft and fragrant.
  5. Add the mushrooms and cook, stirring, until wilted and starting to brown.
  6. Add the sherry, thyme, optional honey, salt, and pepper, and cook, stirring, until the sherry is nearly all evaporated.
  7. Add the parsley and cook for just a few seconds.
  8. Serve chilled with Lite and Easy Croutons