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Pesto di melanzane
A delicious pesto made from eggplant, walnuts and basil – super tasty!
Amount
servings
Ingredients list
- 1 kg eggplants
- 10 leaves basil
- 50 g walnuts
- 40 g parmesan cheese grated (shop here)
- 50 ml olive oil extra virgin
- 15 ml lemon juice
- salt to taste
- pepper to taste
Equipment
Directions
- First, thoroughly wash and dry the eggplants. Then place them on a baking tray lined with baking paper and prick them several times with a fork. Then put them in the preheated oven and cook for about 45 minutes at 220°C/400°F.
- Remove the eggplants from the oven and let them cool completely. Then cut in half, scrape out the flesh with a spoon and place in the cup of the hand blender.
- Grate the Parmesan and add to the cup along with the walnuts, lemon juice and basil.
- Add a little olive oil and mix gently on low speed with the hand blender. Gradually add the remaining olive oil until the pesto has a nice creamy consistency. Finally, season to taste with salt and pepper.Buon appetito!
My tip
If you put the pesto in a small jar and seal it with a layer of olive oil, it will keep in the fridge for up to 3 days.
The eggplant pesto tastes great with any kind of pasta, but also as a delicious spread on bread!
Calories: 291kcal (15%)Carbohydrates: 19g (6%)Protein: 9g (18%)Fat: 22g (34%)Saturated fatty acids: 4g (20%)Trans fatty acids: 1gCholesterol: 7mg (2%)
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