Last night I made wild mushroom pesto. I reconstituted mixed wild dried mushrooms in hot water for about 20 minutes, toasted 4 oz of pine nuts in a dry pan for about 3 minutes, until fragrant and lightly browned. In a food processor, combine the pine nuts, as much garlic as you want (I used 3 cloves), the softened mushrooms, a cup of parsley, 1/2 cup grated parm cheese, salt & pepper and about 1/2 cup of olive oil until it formed a paste. At the same time, boil water for pasta (I used papardelle, but linguine would work well). Put the pesto in a large pan and saute lightly for about a minute, just to get the raw garlic taste out. Add the cooked pasta directly to the pesto pan and toss to coat. Serve with extra grated parm or cubed fresh mozzarella. A good pantry dinner.