Eggplant pesto is a summer dressing, delicious and extremely easy to make, perfect to serve as a starter or at an informal evening, grated instead of Parmesan cheese, to achieve a richer and stronger flavor. How to make an exquisite pesto with eggplant pulp, almonds and parmesan. Ideal to accompany all types of foods!
You can also choose to use pecorino cheese, or add walnuts or cashews, ideal for seasoning a pasta dish or spreading on a slice of fragrant toast. If you prefer, you can keep the consistency slightly grainy, and share it at a gathering with friends.
The recipe requires simple ingredients. The eggplant pulp, previously baked, is mixed in a blender with toasted almonds, grated Parmesan cheese, olive oil and chopped garlic and parsley. The result will be a delicious and versatile sauce that your guests are sure to love.
To add an extra touch, you can add dried tomatoes in oil (being careful with the amount of salt added) and some mint leaves; or even prepare the sauce without garlic to make it more easily digestible. Although marbled eggplant was used in this version, you can opt for any other variety without compromising the success of the pesto.
Discover how to prepare eggplant pesto by following the detailed step-by-step procedure and advice. If you enjoyed this recipe, we recommend trying the sun-dried tomato pesto as well.
Ingredients to make an exquisite pesto with eggplant pulp, almonds and parmesan
- Eggplant 1 large
- Almonds 40 grams
- Grated parmesan cheese 40 grams
- Parsley 1 tuft
- Garlic 1/2 clove
- Extra virgin olive oil required amount
Procedure
- Wash the eggplant and dry it carefully with an absorbent paper towel.
- Arrange the eggplant in the center of a baking tray, covered with baking paper.
- Pierce the eggplant evenly with a fork, then bake in a preheated oven at 200°C for about 50 minutes, or until the flesh is very tender.
- Meanwhile, place the almonds in a non-stick pan and toast them over low heat for a few minutes, stirring frequently. Once ready, remove the pan from the heat and let them cool.
- Once the cooking time is over, remove the eggplant from the oven and peel it carefully, removing the skin and extracting the pulp.
- Place the toasted almonds and grated Parmesan cheese in the bowl of a blender.
- Add the eggplant pulp and garlic, and season with a good splash of olive oil.
- Add a few parsley leaves, salt and pepper to taste, and mix everything until you obtain a creamy mixture with a slightly grainy consistency.
- Transfer the eggplant pesto to a clean, dry glass jar, season with an additional drizzle of olive oil and serve.