John Myers
Ingredients for 1 servings:
- 1 large eggplant(s)
- 1 handful of basil
- 2 garlic cloves, chopped
- 65 g pine nuts, roasted
- 75 g Parmesan, grated
- 1 lemon(s), the juice
- 5 tbsp olive oil
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
A very creamy pesto that can also be used as a dip
Preheat the oven to 180°C. Halve the eggplant lengthwise, place on a baking sheet lined with aluminum foil, and brush with a little olive oil. Place the eggplant cut-side down on the baking sheet and grill until the skin is shriveled and blistered, and the flesh is tender. Meanwhile, combine the remaining ingredients in a bowl and puree with a hand blender. When the eggplant is ready, let it cool for 10 minutes, then peel off the skin. Add the vegetables to the other ingredients and puree vigorously again, seasoning well to taste. The pesto can also be made in advance. It keeps very well in the freezer and tastes freshly made once thawed.
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