We had already tried eggplant pesto some time ago thanks to a company that had given me some products including this type of pesto, but I had thought from the beginning of wanting to make it at home.
It took a while, but finally this year I managed to make my own eggplant pesto and I have to say that for a first attempt it was nothing short of perfect, so I feel like recommending my recipe.
We all know that when we talk about pesto, we mainly talk about the Genoese one, which in my opinion is untouchable, but other variations are still excellent alternatives to season our pasta.
I will also use this pesto in other preparations that I will propose later.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
All that remains is to try my recipe and let me know what you think !!!
Kcal approximately 890 in total
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients to make Eggplant Pesto
- 1.1 lbs eggplants
- 0.7 oz walnut kernels
- 1.4 oz peeled almonds
- 2 cloves garlic
- to taste salt
- 1 handful of basil
- 2 tbsp extra virgin olive oil
- 1.4 oz Parmigiano Reggiano cheese
Tools
- 1 Immersion Blender Immersion Blender
Preparation of Eggplant Pesto
First, take the eggplants and wash them, then place them on a baking tray and bake in a preheated oven at 430°F for 40-45 minutes, then let them cool.
Once cooled, cut them in half and scoop out the inside with a spoon, placing it into a tall glass, add the chopped almonds, walnuts, extra virgin olive oil, salt, basil, Parmigiano, garlic, and blend everything with the immersion blender until smooth.
Once you have a creamy and well-blended mixture, you can store it in the fridge for 2-3 days by covering the surface with oil and then with plastic wrap, or divide it into well-sealed jars and freeze for later use.
For the amount of extra virgin olive oil, you need to adjust a bit yourself, you might need a little more!!!
