-
Big eggplant
1 -
Medium sized zucchini
3
• 91 kcal -
Cherry tomatoes
200 grams
• 43 kcal -
mixed nuts (almonds, walnuts, pine nuts)
150 grams -
Grated parmesan
80 grams
• 380 kilocalories -
Grated Pecorino Romano
70 grams
• 365 kcal -
Extra virgin olive oil
About 140 grams
• 0 kcal -
Fresh basilic
1 bouquet -
salt
to taste
• 21 kcal -
pepper
to taste
• 79 kcal
Calories refer to 100 grams of product
the eggplant and zucchini pesto it’s a vegetarian dressing tasty and fragrant, ideal for seasoning a good starter, but also to enjoy as an aperitif or as a appetizers, spread on slices of crusty bread. A summer variant, very fresh and quick, classic Genoese pesto: the eggplants are sautéed in a pan with a drizzle of oil then mixed with raw zucchini, cherry tomatoes, basil, dried fruits and grated Parmesan, for a final results creamy and enveloping. For a preparation that is always different and surprising, you can vary the oil seeds, parmesan and aromatic herbs according to your needs. Find out how to make this pesto at home by following our simple recipe step by step.
Pesto can be made with some variations, depending on taste and availability of ingredients. You can use pistachios, cashews, or sunflower seeds as dried fruit, choose Parmesan instead of pecorino, or omit garlic if you can’t digest it or like its flavor. Instead of basil, you can use the rocket or fresh spinach leaves.
If you wish, you can use your pesto to season one short pasta or long, a portion of rice or to garnish a grilled fish, boiled potatoes or hard boiled eggs.
If you liked this recipe, also try the zucchini pesto.
How to prepare eggplant and zucchini pesto
Wash and clean the eggplants, cut them into cubes and brown them in a pan with a drizzle of oil (1), until they are cooked. Reserve and let cool.
Meanwhile, wash the zucchini, peel them and cut them into cubes; rinse the cherry tomatoes, toast the dried fruits, wash the basil and grate the cheeses (2).
Collect the now cold eggplants in the glass of a kitchen blender and add the rest of the ingredients, except the oil and salt (3).
Mix everything in small pulses, slowly pouring in the oil. Salt to taste and check the consistency, which should be creamy but firm (4).
Transfer the zucchini and eggplant pesto to a glass jar and use to taste (5).
storage
The eggplant and zucchini pesto can be stored in a glass jar, covered with a drizzle of oil, in the refrigerator for 2 days. Alternatively, you can freeze it, in order to have it available throughout the year.
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