Eggplant pesto
- Gluten Free
- Lactose Free
- Vegetarian
- Energy Kcal 257
- Carbohydrates g 8
- of which sugars g 8
- Protein g 7
- Fats g 21.9
- of which saturated fat g 3.4
- Fiber g 8.8
- Cholesterol mg 5
- Sodium mg 392
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
PRESENTATION
Discover a fresh Ligurian twist on the classic green sauce with this amazing eggplant pesto. Honestly, this recipe takes you right to the heart of summer—creamy eggplant, refreshing mint, and a zing of lemon zest. Really good stuff. It is a perfect homemade eggplant pesto that pairs wonderfully with pasta, crostini, or even sandwiches. What sets this version apart? It's the smooth eggplant puree contrasted with crunchy bits of coarsely chopped almonds—so so good—giving you a mix of tender and bite in every spoonful. Liguria is known for its adaptable pesto recipes, and this one is no exception. It's about using what's in season and keeping it simple. Really. The extra virgin olive oil adds that unmistakable Mediterranean flavor, while grated cheese provides a rich finish that even kids will enjoy.
When the weather heats up, nothing beats the cool, moist feel of this eggplant pesto on rustic crostini or tossed with pasta. And look, it's a light yet incredibly flavorful sauce, showing how much you can achieve with basic ingredients. The use of almonds instead of pine nuts gives it a slightly sweeter, more nutty edge. Which is great. It's a favorite for those seeking a healthy pesto recipe. Summer is the prime time for eggplants, and this Ligurian version lets their subtle flavor shine without fuss. And here's the thing—whether you prefer a chunkier, rustic version where you can really taste the bits of almond and mint, or a silky smooth blend, both options are fantastic. You might find this eggplant pesto recipe becoming your go-to for quick dinners, picnic sandwiches, or as a dip with fresh veggies. Seriously good. It's a versatile sauce that feels right at home on any table, bringing the best of Mediterranean pesto traditions into a new light. So, dive into the flavors of Liguria and let this eggplant pesto transform your meals into something really special. Enjoy the journey through the beautiful tastes of Italy with each bite! For real.
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- INGREDIENTS
- Ingredients for about 21 oz of pesto
- Eggplant 2.2 lbs (1 kg)
- Peeled almonds 0.3 cup (60 g)
- Grana Padano PDO cheese 4 tbsp (20 g) - grated
- Extra virgin olive oil 3 ½ tbsp (50 g)
- Lemon peel 1 -
- Mint to taste -
- Fine salt to taste
- Black pepper to taste
How to prepare Eggplant pesto
To prepare eggplant pesto, first wash and dry the eggplants, then place them on a baking sheet lined with parchment paper 1, pierce them with a fork and bake in a preheated convection oven at 430°F for 45-50 minutes. When the cooking time is up, remove the eggplants from the oven and let them cool on the tray 2. Once they have cooled, remove the top end and cut them in half 3,
then scoop out the flesh with a spoon 4. Place the obtained flesh in a fine-mesh sieve, set the sieve over a bowl and press with a fork or the back of a spoon 5 to drain the excess moisture 6.
At this point, transfer the eggplant flesh to a food processor with blades; add the almonds 7, grated Parmesan 8, grated lemon zest 9,
and the extra virgin olive oil 10, then season with salt and pepper. Blend for about a minute until you get a thick and creamy puree, although not entirely homogeneous due to the partially chopped almonds that will add a crunchy texture. Finally, add the coarsely chopped mint leaves with a knife 11 and stir. Your eggplant pesto is ready to be used 12!