Guest guest Posted July 1, 2008 Report Share Posted July 1, 2008 @@@@@ Eggplant and Herb Pesto 1 large eggplant, (approx 1 1/2 pounds) 1 cup basil leaves, packed tightly 1 tbsp thyme 3 cloves garlic 1/2 cup walnuts, toasted 3 1/2 tablespoons grated parmesan 1 tsp sea salt 1/4 cup extra virgin tea oil Char grill the eggplant until it's burnt on all sides. Set aside to cool then peel off the skin. Place the basil, garlic, walnuts, parmesan, seasoning and oil in a processor and blend together. Add the eggplant and blend a bit more retaining some texture. Makes 8 servings Prep Time: 10 mins Cooking Time: 20 mins Ready in: 30 mins Source: The Food Coach, Austrailia Formatted by Chupa Babi: 07.01.08 Use this pesto to make Mushroom and Eggplant Pesto Lasagna or serve it as a dip with vegetable crudités or wholemeal pita bread. It's also delicious with BBQ'd [favorites] and steamed broccoli. Dairy free, Gluten free, Low carbohydrate, Wheat Free Note: Ranked on a per serve basis, thyme contains more antioxidants than one kiwi fruit and a serve of basil contains almost the same number as a fresh tomato. ----- Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.