Pasta Sauce: Rosa's Eggplant Pesto

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Rosa's Eggplant Pesto

 

1 Medium eggplant, ends trimmed

3 1/2 tablespons Walnuts, lightly toasted

3 Cloves garlic, chopped

18 Large fresh basil leaves, coarsely chopped

3 Tbs Olive oil, (+ 2 Tbs)

4 Tbs Parmesan, grated

Pepper, to taste

Salt, to taste

 

 

 

1. Preheat the oven to 180°C (350°F).

2. Spread the walnuts on a baking sheet and toast until fragrant and lightly

browned, about 10 minutes.

3. Let cool and then chop coarsely.

4. Fill a medium pan with salted water and bring to a boil

5. Add the entire eggplant and simmer covered until cooked through.

6. Drain the water from the pan and let the eggplant cool.

7. Heat 2 Tbs olive oil in in a small skillet over moderately high heat.

8. Add the garlic and sauté until light brown.

9. Add all the ingredients into the bowl of your mixer and process until well

blended and totally pureed.

10. When serving the pesto in a bowl, sprinkle a bit of extra olive oil over it.

 

Makes one medium bowl.

 

Author: Rosa, Geneva, Switzerland

Source: Rosa's Yummy Yums

Formatted by Chupa Babi: 07.01.08

 

Rosa'sNotes:

You could very well use strong Provolone cheese instead of Parmesan.

If you wish, you can roast the eggplant in the oven; it will take more time, but

it will add a smokey flavor to your pesto.

In this recipe I used walnuts, but you are free to use any other toasted nut of

your choice. Instead of using roasted garlic, process it fresh.

If you want a less calorific pesto, then reduce the quantity of olive oil.

You can also make this pesto in a mortar, but it will be a bit messy thanks to

the eggplant!

 

Serving suggestions:

Just toss a generous amount of this pesto on the pasta of your choice, use it as

a filling for your lasagna, canellonis or to stuff pasta shells. Try it as a dip

or as a spread for bruschette or eat it with fresh bread; it's heavenly!...