More Great Recipes: Savory | Topping

Eggplant Pesto

User Avatar
Member since 2007

Serves 4 | Prep Time 30 minutes | Cook Time


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.

Pairs Well With


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

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze