Roasted Aubergine & Walnut Pesto


Christmas has come early: I have a new food processor! It’s so incredible, I can’t understand why I went so long without one. So obviously I had to find something to process IMMEDIATELY. Two lonely aubergines and a gorgeous hunk of parmesan in the fridge just cried out to become a pesto. Look, it’s not the prettiest colour you’ll ever see, but it’s easy to make and fantastic to have on hand: toss it through pasta as a sauce base, spread it on bruschetta for an easy starter or add some creme fraiche to make a creamy dip.

Roasted Aubergine & Walnut Pesto

2 large aubergines
50g walnuts
1/3 cup grated parmesan
olive oil

Preheat the oven to 180°C. Peel the aubergines using a vegetable peeler (it works better than you might think) and chop into cubes. Drizzle with olive oil and roast until soft, about 40min in total, stirring occasionally. Toast the walnuts in a dry frying pan over a medium heat for a minute, watching carefully that they don’t burn. Let the aubergine and walnuts cool, then add them, together with the parmesan, to the food processor and pulse until the mixture has the consistency of breadcrumbs. Add a steady stream of olive oil  and keep processing until a nice paste has formed. Scoop out the pesto and fill a sterile glass jar. Cover the surface of the pesto with olive oil and store in the fridge until needed. Yum.


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