Eggplant Pesto by @jorgelavelar

35 min
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 it cool slightly and then scoop out the pulp.

    🍆Eggplant
    🥄Spoon

  3. Step 3/4

    Place the eggplant pulp, almonds, fresh basil, garlic, parmesan, and olive oil in a blender.

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

  4. Step 4/4

    Blend until smooth. Your cream is ready to be served with crostini or to season pasta.

Composition

Ingredients

Types

Vegetables, Herbs, Nuts, Dairy, Condiments, 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: 6g, Carbohydrates: 12g, Sugar: 2g, Fat: 11g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 1.2mg

Vitamins

Vitamin A: 500IU, Vitamin E: 3mg, Vitamin C: 3.4mg

Preparation

Time Information

Preparation

10 minutes

Cooking

25 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

Knife, Spoon

Appliances

Oven, Air Fryer, Blender

Type

Type

Type Of Dish

Starter, Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Italian

Geographic

Italy, Sicily

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 3 days, freezer : 1 month