This Eggplant Pesto is full of flavour but the eggplant taste becomes so delicate that even people that are not big fans of the vegetable will like it.
You only need simple ingredients and it is super easy to prepare.
The consistency is really nice and you will end up eating as a dip too, I’m sure.
- Pasta: I use a corn and rice flour pasta here. I’ve chosen fusilli but with this sauce short or long pasta goes nicely.
- Eggplant: The only variety I’ve used is the Italian Eggplant, in the picture, since I’m in Italy. But other types should work too. (link to some varieties)
- Almonds: they can be crushed or whole, with or without the peel. Can also be replaced by pine nuts with fairly similar results. Other nuts are a bit too strong for this sauce in particular.
- Basil: A couple of times I’ve make it with parsley. It tastes really good however it’s a totally different sauce. Important to be fresh, both options.
- Garlic: since it goes raw in the recipe you can take out the core if you find the taste too strong. Or even cook it a bit with the eggplant, any way you are doing it. It is better than skipping altogether. But hey, you are not obligated. I just love it!
- Oil: olive oil, surely. But you can play a bit with the amount. Specially if you are using the sauce as a dip, feel free to use a bit less oil in the recipe.
- Salt: to taste.
How to Make Eggplant Pesto
I hope you get to try this pesto. It is one of those recipes that you start making at least once a week to try with different foods. New healthy staple recipe coming your way.
Yes, you guessed right. This is actually a 2-in-1 recipe. The eggplant pesto pasta salad makes for a delicious and healthy vegan dip⬆
Eggplant Pesto – Easy and Healthy Vegan Pasta SauceCourse: Dinner, Italian, Lunch, Pasta, SauceCuisine: Italian, VeganDifficulty: Easy
This Eggplant Pesto is full of flavour. The eggplant taste is so delicate that even people that are not fans of the vegetable will like it.
17,5 oz Eggplant (when raw), usually a big one
12,5 oz Pasta, I’m using chickpea and rice flour fusilli
1,5 oz crushed Almonds, almost 1/2 cup
5 Basil leaves
1 Garlic clove
1/4 cup Olive Oil
Salt to taste
- Wash and dry well the eggplants. Remove the stem and cut in half. Steam them for about 30 minutes, depending on their size. They should be completely cooked.
- Peel the eggplant, scraping the peel and scraping any excess eggplant from the peel, if necessary. Cut into pieces.
- Put the eggplant in the blender together with the almonds, basil, garlic (deprived of the central soul, if you prefer), two pinches of salt and half the dose of oil.
- Begin to blend and then add the rest of the oil while continuing to blend until homogeneous.
- Cook your pasta of choice as per instruction.
- Drain the pasta and season directly with the eggplant pesto, then stir well and finish with almond grains on top.
- The eggplant pesto can be stored in the fridge for two days. You can freeze it too. Without the pasta.
- You can blend more or less the eggplant pesto.
- It’s ok to cook the eggplant in the oven, to steam or grill it.
- I always prefer to remove the skin but if you want you can leave it on.
- Add a little less oil if using the pesto as a dip, for a firmer consistency.