fourservingsDo you like Pesto but don’t fancy Aubergine? I bet you, you will reconsider after trying this Aubergine and Basil Pesto; smoky, packed with flavor and slightly tangy, this is a great alternative to your regular pesto.
In Africa, plant based diets are nothing new. We have always relied on vegetarian-friendly meals,roots and grains.
What kind of Eggplant should I use?
I used the Italian eggplant but you can use any eggplant of your choice .
Is there a substitute for Pine nuts?
Absolutely! You can use any nuts of your choice.
Watch detailed recipe video below :
Aubergine and Basil Pesto
I am always on the hunt for new sauces and dips. Pestos are one of those sauces which you can add a variety of vegetables to without overwhelming the other ingredients. Traditionally, pestos are a combination of basil , olive oil, nuts and in most cases cheese. Roasted aubergine adds another layer of flavor to this already delicious recipe .
Servings 8 people
Ingredients
- 2 medium aubergines
- 1 cup basil leaves
- ¼ cup pine nuts or almonds
- 1 tbsp lemon juice
- ¼ tsp salt
- ⅓ cup olive oil
Aubergine Seasoning:
- ¼ tsp salt
- 1 tbsp olive oil
Instructions
- Preheat oven to 150°c. Trim off the stem end of eggplant and cut in half vertically. Place it skin side down and cut vertical then horizontal lines in the aubergine, without touching the skin.
- Drizzle with olive oil and sprinkle with salt.
- Wrap in foil paper and bake until completely soft, about 30 minutes. Remove from oven and allow to cool completely.
- Scoop the flesh out and place in a food processor, alongside basil leaves, pine nuts. Blitz on high to a coarse puree. Transfer to a bowl, add lemon juice, salt and olive oil. Mix till incorporated.
- Enjoy over pasta, salad, in a sandwich or a charcuterie board.
