Homemade Eggplant Pesto (Gluten-Free)
Eggplants (or aubergines like I love to call them) are one of the easiest veggies to cook. They remind me of summer and my grandma. She had a big veg garden and during the summer we always had those amazing tomatoes, peppers, and eggplants.
These beauties of a vegetable are creamy, smokey, and definitely not flavour boring. They are versatile, you can use them in so many recipes. I use them very often, especially when I don't have time and I need to add something healthy on my plate. The skin is full of anti-oxidants, and they are low in calories. So here is one of my favourite pesto recipes. An excellent spread or base for a sauce.
- 3 eggplants
- 5 garlic cloves
- 1 tomato
- 1/4 cup pine nuts
- 1/4 cup cashew nuts
- 1/2 lemon
- 1/2 cup basil
- 1 cup parmesan flakes
- sea salt, chilli flakes
- Preheat oven to 180°C.
- Cut eggplants into round thick slices, add a drizzle of olive oil, salt, pepper, and garlic.
- Bake for 30'.
- Let the eggplants cool for 1o'.
- Add the eggplants and the rest of the ingredients in a food processor. The pesto is ready!
- Taste the paste and season if needed.
- Put the pesto in a glass jar. You can keep it in the fridge for 3 days.
- Choose for smaller eggplants, they tend to be more tender.
- Cut them in thick slices because eggplants shrink when cooked.
- I believe that pesto is about personal taste, and which ingredients you like to stand out more. So season, or use the ingredients I mention here, depending on your taste preference. Less or more lemon, seasoning, nuts, etc.
Enjoy this goodness with pasta, on toast, or in a salad.
Eat good, feel good.