Pesto & Mushroom on toast

February 25, 2019
Left-over dinners make great breakfasts.

Mushroom ingredients

  • 300g medium cremini mushrooms
  • 1/2 tsp dried rosemary or parsley
  • 1 garlic clove, very finely-minced
  • 1 tbsp lemon juice
  • 2 tablespoon olive oil, divided
  • 1 teaspoons salt, divided
  • A little freshly grounded black pepper

Put the mushrooms in a bowl sprinkle add 3/4 tsp salt, and the chopped garlic, and herbs, heat a frying pan and fry stirring after a few minutes add lemon juice and a  little more salt if needed and black pepper, serve on your pesto toast.

Pesto Ingredients

  • 3 stems of kale, stem discarded and roughly chopped
  • 1 handful of spinach roughly chopped
  • 3 tablespoons pine nuts
  • ¼ cup walnut halves and pieces
  • 1 teaspoon coarse sea salt
  • 1/2 - 1 large garlic cloves, minced
  • ½ cup olive oil
  • ½ cup finely grated parmesan (cheese optional)


Combine all ingredients in a food processor except olive oil, pulse until combined, slowly add olive oil until smooth, adjust taste if needed, spread on you slices of toast top with mushrooms.