Eggplant Pesto by @jorgelavelar

1h
Easy

4 servings

🍆

1 large

Eggplant

🌿

4 leaves

Basil

🌰

80 g

Almonds

🧄

1 clove

Garlic

🧀

50 g

Parmesan

🫒

30 ml

Olive Oil

🧂

5 g

Salt

🌶️

2.5 g

Black Pepper

Preparation Steps

  1. Step 1/4

    Cook the eggplant at 200°C for 50 minutes or use an air fryer for about 25 minutes.

    🍆Eggplant

  2. Step 2/4

    Let the eggplant cool and then scoop out the flesh.

    🍆Eggplant
    🥄Spoon

  3. Step 3/4

    Place the eggplant flesh, almonds, basil, garlic, Parmesan, and olive oil in a blender.

    🍆Eggplant
    🌰Almonds
    🌿Basil
    🧄Garlic
    🧀Parmesan
    🫒Olive oil

  4. Step 4/4

    Blend until smooth. Add salt and black pepper to taste.

    🧂Salt
    🌶️Black pepper

Composition

Ingredients

Types

Vegetables, Herbs, Nuts, Dairy, Oils, Spices

Ingredients

Eggplant, Basil, Almonds, Garlic, Parmesan, Olive oil, Salt, Black pepper

Allergens

Nuts, Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

150 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 10g, Fat: 10g, Fiber: 3g, Sugar: 2g, Sodium: 300mg

Nutritional Information

Minerals

Calcium: 100mg, Iron: 1.5mg, Magnesium: 70mg, Potassium: 300mg

Vitamins

Vitamin A: 500IU, Vitamin C: 10mg, Vitamin E: 2mg, Vitamin K: 15μg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

10 minutes

Cooking

50 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

Spoon, Knife, Blender

Appliances

Oven, Air fryer

Type

Type

Type Of Dish

Starter, Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Italian

Geographic

Italy, Tuscany

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (airtight container), fridge : 3 days (airtight container), freezer : 1 month (airtight container)