Rustic Eggplant Pesto Recipe

Ingredients:

• 2 medium-sized eggplants, peeled and chopped into small pieces
• 1/2 cup of fresh basil leaves, chopped
• 1/2 cup of pine nuts, toasted
• 4 garlic cloves, minced
• 1/2 cup of grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup of extra-virgin olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the chopped eggplant onto a baking sheet and drizzle with 2 tablespoons of olive oil.
3. Roast the eggplant in the oven for 20-25 minutes until browned and tender.
4. Remove the eggplant from the oven and let it cool for a few minutes.
5. In a food processor, combine the roasted eggplant, basil, pine nuts, garlic, parmesan cheese, salt, and black pepper.
6. With the food processor running, drizzle in the remaining olive oil until the mixture becomes creamy and well combined.
7. Transfer your pesto to a serving dish.
8. Your rustic eggplant pesto is ready to be served!

Serving suggestions:

• Use it as a topping for pasta or pizza.
• Spread it onto toasted bread or crackers as an appetizer.
• Use it as a dip for vegetables or pita chips.
• Add it to salads for an extra boost of flavor.

Verdict:

Roasting the eggplant gives this pesto a rustic flavor that pairs perfectly with the fresh basil and toasted pine nuts. The addition of parmesan cheese gives the pesto a rich and cheesy flavor, while the garlic adds a hint of spice. This eggplant pesto is a versatile sauce that can be used in many different ways – it’s sure to become a staple in your kitchen!