Eggplant pesto
A delicious pesto made from eggplant, walnuts and basil - super tasty!
Portionen: 4 servings
Kalorien: 291kcal
Cost: low
Kochutensilien
Zutaten
- 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
Anleitungen
- 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!
Notizen
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!
Nährwerte
Kalorien: 291kcal | Kohlenhydrate: 19g | Protein: 9g | Fett: 22g | Gesättigte Fettsäuren: 4g | Transfettsäuren: 1g | Cholesterin: 7mg