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Eggplant and walnut pesto
Ingredients (4 servings):
-
Eggplant
– 1 (300-400 g)
-
Walnuts – 6 pieces (30 g shelled)
-
Garlic – 2 cloves
-
Basil – 10 leaves
-
Dried mint – 10 leaves
-
Extra virgin olive oil – 10 g + as needed
-
Salt – to taste
Eggplant and walnut pesto
Ingredients (4 servings):
-
Eggplant
– 1 (300-400 g)
-
Walnuts – 6 pieces (30 g shelled)
-
Garlic – 2 cloves
-
Basil – 10 leaves
-
Dried mint – 10 leaves
-
Extra virgin olive oil – 10 g + as needed
-
Salt – to taste
Instructions
- Wash the eggplant and cut it into small cubes.
- Heat a drizzle of olive oil in a pan and sauté the peeled garlic cloves.
- Add the eggplant cubes to the pan and cook over low heat, covered, until completely tender (20-30 minutes), stirring occasionally. Add a little water as needed to prevent sticking.
- Meanwhile, shell the walnuts and finely chop them until they resemble a flour-like consistency.
- Wash and pat dry the basil leaves.
- Once the eggplant is cooked, transfer it to a blender. Add the walnuts, basil, mint, 10 grams of olive oil, and salt. Blend until smooth and creamy.
Enjoy your meal!
17 February 2024