• Cooking Time:
  • Servings: 4
  • Preparation Time: 30 minutes


When serving the pesto in a bowl, sprinkle a bit of extra olive oil over it. Delicious with bread or pasta!


  • 1 Medium eggplant, ends trimmed
  • 1/4 Cup 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


  • Preheat the oven to 350°F.
  • Spread the walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes.
  • Let cool and then chop coarsely.
  • Fill a medium pan with salted water and bring to a boil.
  • Add the entire eggplant and simmer covered until cooked through.
  • Drain the water from the pan and let the eggplant cool.
  • Heat 2 Tbs olive oil in in a small skillet over moderately high heat.
  • Add the garlic and sauté until light brown.
  • Add all the ingredients into the bowl of your food processor and pulse until well blended and totally pureed.

Categories: Savory  Topping 
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