Grilled Porcini with Pesto and Pistachios
Ingredients
Pesto
- 40 g basil leaves
- 50 g panroasted pine nuts
- 1 garlic clove, finely chopped and roasted with a tiny bit of oil until golden brown
- 100 g olive oil
- 2 good pinches freshly ground pepper
- 1/3 teaspoon sea salt
Main
- 800 g porcini, cut in half
- olive oil to oil a big barbecue pan
- 1 little basket radish sprouts
- salt
- pepper
- good handful of best quality organic pistachios
Preparation
Blend the pesto ingredients until it still has some little chunks.
Panroast a good handful of best quality organic pistachios until they smell amazing, without letting them get dark roasted.
Heat the barbecue to the highest level possible.
Once the oil is hot, grill the porcini from both sides for about two minutes.
Season the porcini with salt and pepper while grilling.
Drizzle with lots of pesto and sprinkle with radish sprouts and pistachios, then serve immediately and enjoy.
