Exquisite Eggplant Pulp, Almond, and Parmesan Pesto: A Perfect Complement for Any Meal
Transform your meals with this unique twist on the traditional pesto. Our eggplant pesto, featuring the rich flavors of roasted eggplant, toasted almonds, and Parmesan cheese, is a delightful addition to any dining table. It’s not only delicious but also incredibly easy to make, ideal for a casual dinner starter or to enhance your favorite pasta dish. Here’s how to create an exquisite eggplant pulp, almond, and Parmesan pesto that’s sure to impress.
Ingredients:
- 1 large eggplant
- 40 grams of almonds
- 40 grams of grated Parmesan cheese
- A bunch of parsley
- 1/2 clove of garlic
- Extra virgin olive oil, as needed
Elegant Eggplant Pesto Preparation:
- Prep the Eggplant: Begin by thoroughly washing and drying the eggplant with paper towels. Place it on a baking sheet lined with parchment paper. Pierce the eggplant uniformly with a fork, then bake in a preheated oven at 200°C (approximately 392°F) for about 50 minutes, or until the flesh is very tender.
- Toast the Almonds: While the eggplant is roasting, toast the almonds in a non-stick pan over low heat, stirring frequently until golden. Remove from heat and let cool.
- Blend Ingredients: Once the eggplant is roasted and slightly cooled, peel and discard the skin, extracting the soft pulp. In a blender, combine the toasted almonds, grated Parmesan cheese, eggplant pulp, and garlic. Season with a generous drizzle of extra virgin olive oil.
- Season: Add parsley leaves to the blender. Season with salt and pepper to taste, and blend until you achieve a creamy mixture with a slightly chunky consistency.
- Serve: Transfer your eggplant pesto to a clean, dry glass jar. Drizzle with a bit more olive oil on top before serving. This pesto is not only a fantastic pasta sauce but also makes an excellent spread for toasted bread slices.
Variations and Tips:
- Feel free to substitute Parmesan with Pecorino cheese, or add nuts like walnuts or cashews for a different twist.
- For an extra flavor kick, consider incorporating sun-dried tomatoes in oil (mindful of the salt content) and a few mint leaves.
- To make the sauce more digestible for some, you might prepare it without garlic.
- While we used a striped eggplant variety for this recipe, any type will work without compromising the pesto’s success.
Whether you’re hosting a friendly gathering or simply looking to elevate your meal with a flavorful condiment, this eggplant pesto is a versatile and delectable choice. Give it a try and discover a new favorite way to enjoy the rich tastes of eggplant, almonds, and Parmesan together.
