Today we offer you the eggplant pesto without the addition of tomato from our friend and food lover from Francofonte. Elisa Giaquinta.
As usual, he delights us with his delicacies using simple, affordable ingredients and showcasing the products of our homeland in an original and innovative way.
With Elisa, the kitchen becomes a world of experimentation and creativity. And we thank her for her immense availability!
Eggplant pesto without tomatoes
Our friend Elisa Giaquinta's recipe today is truly fantastic. You can use pesto to season your pasta. It's a refreshing idea, perfect for this summer. It's also a great alternative to traditional pesto sauces. Plus, made on the fly, it has a completely different flavor and aroma. And it will make your dish truly delicious!
Eggplant pesto without tomatoes: what are the ingredients for today's recipe?
For today's recipe, you'll need 2 medium eggplants, weighing about 500 grams in total, 60 grams of shelled walnuts, and an onion weighing about 100 grams. You'll also need salt, sweet paprika, turmeric, and extra virgin olive oil. Finally, you'll need 80 grams of grated Grana Padano cheese, about 8 fresh basil leaves, and a handful of fresh mint.
Eggplant pesto without tomatoes: what's the procedure for today's recipe? Step 1: Start with the eggplant.
As for the procedure for today's recipe, let's start with the eggplant. Take them, wash them thoroughly, trim them, and dice them. Then, soak the eggplant in a bowl of water and salt for about 2 hours, allowing them to lose their characteristic bitterness.
Step 2: Let's cook!
After completing the first step, let's move on to the cooking phase. Take a pan and add a teaspoon of oil, the previously soaked eggplants (press them to remove excess water), and an onion; the latter must be peeled, washed, and sliced.
Sauté everything in a pan, covered, along with the paprika and turmeric, for at least fifteen minutes. Cook until everything is dry.
Step 3: And now blend!
Once you've completed this step, move on to the next step. Place the vegetables, parmesan, walnuts, basil, mint, and about 3 tablespoons of oil in a blender and blend everything together using an immersion blender.
Step 4: Enjoy!
Our friend Elisa made four 120-gram containers and one 100-gram container with the ingredients she used. Cover with more oil and freeze any that you won't use within three days. When you need to season pasta, simply use it in the pan with a little of the pasta cooking water.
Cover photo by Elisa Giaquinta
