Creamy Herb and Nut Sauce

Ingredients

1/4 cup macadamia nuts finely chopped

1/4 cup cashew nuts finely chopped

1/4 cup sun-dried tomatoes finely chopped

1/2 cup shallots finely sliced

1/2 cup button mushrooms sliced

1/2 cup finely chopped parsley

1 cup thickened cream

1 tbsp pesto sauce

Method

In a frying pan, sautee the shallots until softened. Add mushrooms and continue cooking for two minutes. Add all other ingredients together with the pesto sauce (more pesto can be added if desired). Bring to a boil then pour over the top of the dish. Sprinkle with extra cheese and chopped parsley.

Photo © CSIRO 2006

© D. MacRae 2017

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