EGGPLANT PESTO

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EGGPLANT PESTO

This pesto is quickly prepared and taste almost can not be topped! It goes well with pasta, potatoes or simply on bread. We love it!
Cook Time 10 minutes
Course Main dish
Cuisine Mediterranean
Servings 1 glass

Ingredients
  

  • 2 eggplants
  • 30 g basil
  • 40 g pecan nuts
  • 4 tbsp olive oil
  • 2 cloves garlic
  • 2 tbsp yeast flakes
  • salt and pepper to taste

Instructions
 

  • Cut eggplants in half and bake at 200 degrees convection for 40 minutes.
  • Hollow out the eggplant flesh and process in a blender with the remaining ingredients.
  • Boil pasta or potatoes and add about 2-3 teaspoons of pesto per 100g.
  • Can be stored in the refrigerator for up to 4 days or in the freezer for up to 8 weeks.

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