Eggplant Pesto by @jorgelavelar
1h
Easy
4 servings
🍆
1 large
Eggplant
🌿
4 leaves
Basil
🌰
80 g
Almonds
🧄
1 clove
Garlic
🧀
50 g
Parmesan
🫒
15 ml
Olive Oil
🧂
1 pinch
Salt
🌶️
1 pinch
Black Pepper
Preparation Steps
Step 1/4
Preheat the oven to 200°C (392°F). Cook the eggplant for 50 minutes.
Step 2/4
Let the eggplant cool and then scoop out the flesh.
Step 3/4
Place the eggplant flesh, almonds, basil, garlic, parmesan, and olive oil in a blender.
Step 4/4
Blend until smooth. Add salt and black pepper to taste.
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, Fat: 12g, Carbohydrates: 10g, Fiber: 3g
Nutritional Information
Minerals
Calcium: 100mg, Iron: 1mg, Magnesium: 40mg
Vitamins
Vitamin A: 200IU, Vitamin C: 5mg, Vitamin E: 1mg
Preparation
Time Information
Preparation
10 minutes
Cooking
50 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Easy (1/4)
Steps
4 steps
Equipments
Utensils
Knife, Spoon, Mixing Bowl
Appliances
Oven, Air Fryer, Blender
Type
Type
Type Of Dish
Sauce
Occasions
Lunch
Origin
Source
Platform
Original Creator
@jorgelavelar
Origin
Cuisine
Italian
Geographic
to inform
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)