The red eggplant pesto is excellent for dressing pasta but equally tasty on crostini or to fill a sandwich, maybe even with a cutlet or sausages.
Every time I make it, I use it in a different way, and I have to say it always surprises me, so I highly recommend it.
This red eggplant pesto with obviously cooked eggplants (since eggplants cannot be eaten raw) is simple, a few cherry tomatoes, eggplants, and basil, and voilà.
You can store the red eggplant pesto in the fridge for 4 or 5 days covered on the surface with a drizzle of oil, and so it can dress pasta but is also delicious on a warm bruschetta.
Below I leave you other easy and tasty pesto recipes, and then right after the photo, we discover how to prepare the red eggplant pesto!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Red Eggplant Pesto
- 9 oz cherry tomatoes
- 2 oval black eggplants
- 1 clove garlic
- 2 sprigs basil
- 5 walnuts
- 2 pinches salt
- to taste extra virgin olive oil
- 1/2 cup grated parmesan cheese
Tools
- 1 Blender immersion
- 1 Pan
Preparation of Red Eggplant Pesto
To prepare the red eggplant pesto, first chop the washed and dried tomatoes with the help of a mixer.
Then in a large pan with a drizzle of extra virgin olive oil, cook them on low heat.
Meanwhile, peel the eggplants and cut them into small pieces, add them to the pan, and stir.
Season eggplants and tomatoes with a pinch of salt and let the sauce cook for 10 minutes until the eggplants are cooked.
In the immersion blender pitcher, place the walnuts previously coarsely chopped, the peeled garlic clove, and the basil leaves, then start pulsing.
Once the eggplants are cooked and cooled, add them to the mixer pitcher and continue blending.
If necessary, add more extra virgin olive oil to give creaminess to the red eggplant pesto, otherwise leave it pure.
Finally, incorporate the grated cheese and mix everything with a fork to blend the flavors.
Once the red pesto is ready, you can store it in an airtight glass jar in the fridge for 4 days, covering the surface with extra virgin olive oil.
I recommend preparing small quantities to use up in a few days, otherwise place small portions in plastic cups and freeze them to take out when needed and.. ENJOY YOUR MEAL
I leave you my FACEBOOK PAGE if you want to be updated every day with my recipe
Extra Tip
The pesto can also be made with round or striped eggplants. You can skip the garlic if you don’t like it.
Other Recipes
If you want to see other types of recipes, you can go back to HOME.
