ingredients
almonds
40 grams
Grated Parmesan cheese
40 grams
Parsley
1 thread
His
1/2 served
Extra virgin olive oil
qb
Sale
qb
Child
qb
Eggplant pesto is a summer condiment , tasty and very simple to make, ideal to serve at aperitif time or during an informal dinner, grated instead of parmesan, to obtain a tastier and stronger note. pecorino , or add walnuts or cashews , perfect for seasoning a good plate of pasta or for spreading on a fragrant slice of toasted bread. If you prefer, you can use the same quantity of with a slightly grainy consistency , and for a sauce with friends. The recipe requires a few simple ingredients. The aubergine pulp, previously cooked in the oven, is collected in a blender and blended together with the toasted almonds, grated parmesan, oil and chopped garlic and parsley. The result will be a
You can add a dried tomato in oil to the preparation (but paying attention to the amount of salt added) and a few mint leaves; or prepare the sauce without garlic to increase its digestibility. In the version we propose here, marbled aubergines were used, but you can easily choose another variety without compromising the success of the pesto.
Find out how to prepare aubergine pesto by following the step-by-step procedure and advice. If you liked this recipe, try the dried tomato pesto.
How to prepare aubergine pesto
See the continuation on the next page
