Eggplant and Almond Pesto

Name: Eggplant and Almond Pesto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: italian
Ingredients: 500 g eggplant; 100 g almonds; 100 g parmesan cheese; 150 g extravirgin olive oil; 5 g salt

4.8

It is a creamy and flavorful sauce, ideal for seasoning pasta or spreading on crostini. Made with roasted eggplants, crunchy almonds, olive oil, and Parmesan cheese, it combines delicate and intense flavors. A simple and versatile recipe, perfect for bringing a Mediterranean and wholesome dish to the table

Yield: 6 servings / 860 g

Total time: 40 min

Preparation time: 20 min

Cooking time: 20 min

Difficulty:

Cost:

Tools: Oven, Blender, Baking tray

Weight per serving: 140 g

Energy: 415 Kcal

Carbohydrates: 3 g

Fats: 39 g

Proteins: 10 g

Soccer: 50 min

Allergens: Tree nuts, Milk

Diet: Vegetarian, Gluten-free

Pairing: Chianti

Occasion: Family dinner

Ingredients

Portions for 6 servings

Eggplant

500 g

Almonds

100 g

Parmesan cheese

100 g

Extravirgin olive oil

150 g

Salt

5 g

Method

It takes steps in 40 min

Wash and slice the eggplants into pieces about half a centimeter thick

Place the eggplants on a baking sheet and drizzle them with a bit of olive oil

Bake the eggplants in a static oven at 200 degrees for 25 minutes, placing the tray on the middle rack

Chop the almonds and then the Parmesan cheese with a blender, then set them aside

Once the eggplants are cooked, put them in the immersion blender jar along with the oil and salt, and blend until you achieve a smooth mixture

Place the blended eggplants, the previously chopped almonds, and Parmesan cheese in a bowl and mix until everything is well combined. Taste and adjust the salt if necessary

Cost

The ingredients are easy to find and certainly not expensive. Considering it is a seasoning for pasta or crostini, only a small amount is used per portion