Eggplant and parsley pesto

You will grill the eggplant, if possible. If not, roast it in the oven, 400F/200C. Grilling is recommended, as it enhances the flavour.IMG_3029

Serves four as a sauce for pasta or an army as an excellent dressing for the toast or on a  fresh baguette.

  • 4 eggplants (about 1.5kg in all)
  • 150g pine nuts – i also used macadamia nuts as a replacement
  • 2 garlic cloves, peeled and crushed
  • 100g parsley, roughly chopped; this is a lot of parsley, plan for a bunch or two
  • 120ml olive oil
  • 40g mature pecorino or parmesan, finely grated
  • a handful of fresh oregano leaves, shredded
  • Salt

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  1. Score the eggplant with a knife in a few places and place under a hot grill for about 45 minutes, turning every 15 minutes or so, until dark and charred all over.
  2. Cut a slit in each eggplant and use a spoon to scoop out the flesh; discard the skin.
  3. Leave in a colander to drain for at least an hour
  4. Roughly chop the flesh and set aside: you should have about 500g.
  5. Blitz the pine nuts, garlic, parsley and oil until quite smooth, transfer to a bowl.
  6. Add the eggplant, cheese, oregano and half a teaspoon of salt (or more to taste), and fold to combine.

Use at once or store in the fridge in an airtight jar for up to five days.

 

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