Eggplant pesto

It is a very versatile recipe. And it is a delight. It is made with sliced ​​aubergine that you can steam in the varoma or even in the oven (take advantage of any other preparation to cook them).

You have to try it with pasta, with White rice or even with toasted bread. You will be surprised how easy it is and how well it looks with everything.

On our website we have the recipe for authentic pesto, the Genoese pesto. I leave you the link in case you did not know it.

Eggplant pesto

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With cheese, almonds, basil and aubergine, it is used to enrich our pasta and rice dishes. Delicious served on a simple slice of toast.

• Ascen Jimenez

• Kitchen: Italian company
• Recipe type: vegetables
• Calories: 90
• Rations: 8

• Cooking time: 10M
• Total time: 10M

Ingredients

• 50 g of Parmesan cheese
• 30 g raw almonds with skin
• 130 g cooked or roasted aubergine
• 5 g fresh basil
• 20 g of extra virgin olive oil and a splash more
• Ground pepper

Preparation

1. We put the cheese and almonds in the glass. We grind in progressive speed 5-10.

2. Add the basil and the eggplant. We program 6 seconds, speed 5.

3. We lower with the spatula what is left on the walls. Add the oil and a little ground pepper (optional) and program 10 seconds, speed 5.

4. We put our pesto in a jar and drizzle olive oil on the surface.

Notes

Store in the refrigerator.

More information - Pasta and pesto