Eggplant Pesto
This is a yummy spin on the classic pesto dish. It is simple and packed with the flavors of fresh basil, almonds and eggplant.
Equipment
- Food Processor
Ingredients
- 2 lbs eggplant
- 3/4 cup raw almonds
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- zest from 1 lemon
- a handful of fresh basil leaves
- a pinch of gops
Instructions
- Preheat oven to 400F.
- Wash and dry the eggplants, then poke a few holes in them with a fork.
- Place the eggplants on a baking pan lined with parchment paper, and bake whole, for 30-45 minutes, until the eggplant is super soft on the inside.
- Leave the eggplants in the oven, and let them cool.
- When you are ready to make your pesto, cut the eggplant in half, and scoop the inside into the bowl of a food processor.
- Add the gops, almonds, parmesan cheese, basil and lemon zest.
- And pulse to blend until it is a smooth and creamy homogenous mixture.
- Serve warm over your favorite long pasta!
Notes
House Seasoning/ GOPS
You can serve this with roasted halved cherry tomatoes, as shown in the picture.
I used a favorite pasta form of mine called Mafaldine
