Eggplant Pesto
Servings
6Serving size
about 1/2 cupThis recipe can easily be multiplied and keeps well for about 72 hours in the fridge.
Ingredients
| 1 spray Spray olive oil |
| 1 lb. Eggplant, raw (sliced in half lengthwise) |
| 1/2 cup, chopped Walnuts, shelled |
| 1/4 cup leaves, whole Fresh basil |
| 3 Tbsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 ounce Parmesan cheese (grated) |
| 1 tsp.. White wine vinegar |
| 1/4 tsp. Salt |
Instructions
Place the pan in the oven and let the eggplant roast about 30 minutes until tender. Remove and let cool.
While the eggplant is cooling, place the walnuts, basil, olive oil, garlic, Parmigiano-Reggiano, vinegar, salt and pepper in a blender and puree.
When the eggplant is cool scrape the eggplant out of the skin and add it to the blender. Discard the skin. Puree until smooth.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I love the aroma and flavor of roasted eggplant. When I was working on this recipe my wife said, “Hey, let’s just eat it now,” as it came out of the oven. She’s right. A little sprinkle of salt, a bit of pepper and some olive oil, and that’s living. But I digress.
You can use this Eggplant Pesto in place of any other pesto, but it’s more subtle so you’ll need more. Where about two or so tablespoons of a Basil Pesto would be enough in a pasta dish, this works great as a sauce and you can use about a half cup or so.
This is just as versatile as any other pesto. You can use it in pasta, as a spread on sandwiches or bruschetta. It also works great in making hors d’oeuvres and other appetizers. A dollop in a creamy soup like Cream of Cauliflower or Butternut Squash soup would be perfect.