Air fryer eggplant pesto is a great dressing that you can put on pasta or bruschetta. It is very simple to prepare and you can also use it for an appetizer with friends, simply serving it in a bowl and accompanying it with croutons.
When I prepare it, I always make a double dose so I can use it on pasta and the next day I make great bruschetta.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 eggplant
- 1 oz almonds
- 2 tbsps Grana Padano cheese, grated
- 1 drizzle extra virgin olive oil
- 2 sprigs parsley
- salt
- pepper
Recommended Tools
- Air Fryer dual resistance 6 liters
- Air Fryer dual resistance, oven 12 liters
How to Prepare Air Fryer Eggplant Pesto
First, pierce the eggplant with the tip of a knife, place it in the fryer, and cook for 25 minutes at 375°F. Let the eggplant cool slightly, then remove the skin and cut the flesh into pieces.
Meanwhile, toast the almonds: place them on the fryer rack without overlapping for five minutes at 355°F, then let them cool for at least five minutes.
Place the almonds in a mixer and blend them. Add the parsley and blend again, then add the eggplant flesh, a drizzle of oil, and grated cheese. Blend everything and finally adjust with salt and pepper.
The almond pesto is ready; you can use it to dress pasta or serve it accompanied by a slice of bread.
