How to make an exquisite pesto with eggplant pulp, almonds and parmesan. Ideal to accompany all types of foods!

Eggplant pesto is an exquisite summer condiment, easy to make and deliciously versatile, perfect to serve as an appetizer or on a casual occasion. How to make an exquisite pesto with eggplant pulp, almonds and parmesan. Ideal to accompany all types of foods!

Grated instead of Parmesan cheese, it adds a deeper and more satisfying flavor note to your dishes. Discover how to make an exquisite pesto with eggplant pulp, almonds and parmesan, ideal to accompany a variety of foods.

You can also choose to use pecorino cheese, or add walnuts or cashews, perfect for seasoning pasta dishes or spreading on a slice of toast. If you prefer to maintain a slightly grainy texture, this pesto is ideal to share at a gathering with friends.

The recipe is simple and requires basic ingredients. The eggplant pulp, previously baked, is mixed in a blender with toasted almonds, grated Parmesan cheese, olive oil, and chopped garlic and parsley. The result is a delicious and versatile sauce that your guests are sure to love.

For an additional touch, you can add dried tomatoes in oil (being careful with the amount of salt) and some mint leaves; or even prepare the sauce without garlic for better digestion.

Although marbled eggplant was used in this recipe, you can choose any other variety without compromising the success of the pesto.

Discover how to prepare this eggplant pesto by following the detailed steps and tips provided. If you enjoy this recipe, we encourage you to also try the sun-dried tomato pesto. It will be a delight for your palate!

Ingredients to make an exquisite pesto with eggplant pulp, almonds and parmesan

• Eggplant 1 large
• Almonds 40 grams
• Grated parmesan cheese 40 grams
• Parsley 1 tuft
• Garlic 1/2 clove
• Extra virgin olive oil required amount

Procedure

1. Wash the eggplant and dry it carefully with an absorbent paper towel.
2. Arrange the eggplant in the center of a baking tray, covered with baking paper.
3. Pierce the eggplant evenly with a fork, then bake in a preheated oven at 200°C for about 50 minutes, or until the flesh is very tender.
4. Meanwhile, place the almonds in a non-stick pan and toast them over low heat for a few minutes, stirring frequently. Once ready, remove the pan from the heat and let them cool.
5. Once the cooking time is over, remove the eggplant from the oven and peel it carefully, removing the skin and extracting the pulp.
6. Place the toasted almonds and grated Parmesan cheese in the bowl of a blender.
7. Add the eggplant pulp and garlic, and season with a good splash of olive oil.
8. Add a few parsley leaves, salt and pepper to taste, and mix everything until you obtain a creamy mixture with a slightly grainy consistency.
9. Transfer the eggplant pesto to a clean, dry glass jar, season with an additional drizzle of olive oil and serve.