Directions:

In a 10- to 12-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute mushrooms with Worcestershire sauce, sherry and salt and pepper to taste, stirring, until the liquid from the mushrooms evaporates and mushrooms begin to brown, about 10 minutes.

In a food processor, puree mushroom mixture with garlic, pine nuts, Parmesan and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, covered with plastic wrap and chilled, one week.