Eggplant pesto is one of those seasonings I just couldn’t do without.
Its creaminess and enveloping taste make dishes truly unique. Being from Liguria, I find it a bit difficult to call it pesto, but as we know, there is now more than just Genovese pesto, there are countless varieties.
It’s creamy and rich in Mediterranean flavors. At the base of this preparation is the eggplant, which, once cooked, develops a soft texture and a slightly smoky taste, with sweet notes. The almonds add a crunchy component and a delicately sweet and buttery flavor, which balances the slight bitterness of the eggplant.
The Parmigiano Reggiano, with its intense and savory taste, adds depth and enriches the pesto.
The fresh basil gives the dish its typical aroma, pungent and lively, which refreshes the palate and balances the flavors of the eggplant and the Parmigiano.
It is a light and healthy seasoning, as the ingredients are mainly vegetables, nuts, and olive oil. It is rich in fiber thanks to the eggplants and healthy fats thanks to the almonds and olive oil, making it a nutritious and balanced choice
It can be used on a wide range of dishes. Besides pasta, eggplant pesto is great spread on crostini, as a sauce to accompany grilled vegetables or white meats, or as a filling for savory pies and gourmet sandwiches.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Autumn
Ingredients for the preparation of eggplant pesto
- 1 eggplant
- 1.4 oz Parmigiano Reggiano
- 1.4 oz almonds
- 4 leaves basil
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Hand Blender
- 1 Scale
- 1 Jar
Steps for the preparation of eggplant pesto
To prepare the delicious eggplant pesto WATCH THE VIDEO FOR A PERFECT PREPARATION.
Choose a medium-large eggplant that is fresh and intact.
Start by washing the eggplant under running water and dry it with a cloth.
Bake it in an electric oven for 35 minutes at 392°F or in the air fryer at 392°F for 15-20 minutes, or until cooked.
Meanwhile, weigh with the convenient Tognana scale, the almonds and Parmigiano cut into pieces.
Once the eggplant is cooked, let it cool and then gently peel it with your hands.
Remove the stalk and cut in half. Remove any seeds and cut the pulp into pieces.
Place the pulp in the cup of the mixer or a chopper together with the almonds, Parmigiano, salt, basil leaves, and three tablespoons of extra virgin olive oil.
Blend everything until you obtain a creamy and uniform mixture.
Pour the pesto into the sterilized jars, leaving about 1-2 cm of space from the edge. Level the surface and cover the pesto with a generous layer of extra virgin olive oil, so that the pesto is completely submerged. The oil acts as a natural preservative, isolating the pesto from the air and preventing mold formation. This will allow it to be stored for a long time.
Enjoy your taste from Barbara!
Storage and tips
Keep the jars well closed in the refrigerator. If you have correctly followed the sterilization process and covered the pesto with oil, it can last up to 2-3 weeks in the refrigerator. Check regularly that the oil level stays above the pesto, adding more if necessary.
For long-term storage outside the refrigerator, you can use the method of pasteurization or water bath. After filling the jars and sealing the lids, immerse them in a pot of cold water and let them boil for 20-30 minutes. Let them cool completely in the water before storing them in a cool, dry place. This way, the pesto can be stored for several months.
Before consuming the pesto, make sure there are no signs of mold, air bubbles, or bad smells. If the pesto seems altered, it’s better not to consume it.
Once a jar is opened, keep it in the refrigerator and consume it within 3 to 4 days, always keeping the pesto covered by a layer of olive oil.
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