Eggplant Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large eggplant (s)
- 1 handful basil
- 2 clove (s) garlic, chopped
- 65 g pine nuts, toasted
- 75 g parmesan, rated
- 1 lemon (s), the juice it
- 5 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Halve the aubergine lengthways, place on a baking sheet with aluminum foil and brush with a little olive oil. Place the cut sides of the aubergine on the baking tray and grill until the skin is wrinkled, blisters and the meat is soft.
- During this time, put the remaining ingredients in a bowl and puree with a hand blender. When the eggplant is ready, let it cool for 10 minutes, then peel off the skin. Add the vegetables to the other ingredients and puree again vigorously and season well.
- The pesto can also be prepared in advance. It keeps very well in the freezer and tastes freshly made after defrosting.
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