
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!
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.