Perfect during this time when eggplants are in season, the quick eggplant pesto is ready in just a few minutes.
To cook the eggplant, instead of using the oven, I used the air fryer and in less than 10 minutes it was ready to be blended with basil, almonds, and oil.
Moreover, this sauce, because it’s not really a pesto, is also perfect spread on crostini and not just for pasta, as we might think!
However, I, being a good Apulian, used it to dress orecchiette with a little bit of tomato, and I must say my guests asked for seconds.
I suggest you try the quick eggplant pesto because it is really tasty and easy to make; after all, I am sure the ingredients are already in your kitchens!
READ THE FAQ AT THE END OF THE RECIPE for tips and doubts.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 3 Minutes
- Portions: approximately 10.5 oz
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 280.02 (Kcal)
- Carbohydrates 5.84 (g) of which sugars 3.39 (g)
- Proteins 6.26 (g)
- Fat 26.50 (g) of which saturated 3.68 (g)of which unsaturated 0.77 (g)
- Fibers 3.82 (g)
- Sodium 42.92 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 eggplant
- 1/3 cup blanched almonds
- 1/4 cup grated parmesan cheese
- 5 leaves basil
- extra virgin olive oil
- fine salt
- pepper
Tools
- Chopper
Steps
– Cook the eggplant, after washing it, in the air fryer without any seasoning for about 10 minutes at 356°F. Check by piercing with a fork that it is cooked and let it cool slightly to easily remove the skin and seeds (if present).
– Put all the ingredients into the chopper cup, adjusting the oil (but not much is needed) and blend/chop everything. Store in the fridge in a jar for 3 days and freeze if not used immediately.
FAQ (Frequently Asked Questions)
I don’t have an air fryer, how long should the eggplant cook in the oven?
I would say 375°F for 18/20 minutes, but always check as it might be ready even sooner.
