Use this pesto to make Mushroom and Eggplant Pesto Lasagna (see recipe list) or serve it as a dip with vegetable crudités or wholemeal pita bread. It's also delicious with BBQ'd lamb and steamed broccoli.
Char grill the eggplant until it's burnt on all sides. Set aside to cool then peel off the skin.
Place the basil, garlic, walnuts, parmesan, seasoning and oil in a processor and blend together. Add the eggplant and blend a bit more retaining some texture.
Note: Ranked on a per serve basis, thyme contains more antioxidants than one kiwi fruit and a serve of basil contains almost the same number as a fresh tomato.
Makes 8 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
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| Sauce/Condiment | |
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| Nutritional Information - Per Serve | |
| Kj | 715 kj |
| Calories | 171 kcal |
| Fat | 15.3 g |
| Saturated Fat | 2.5 g |
| Total Carbohydrate | 2.7 g |
| Total Protein | 4.7 g |
| Fibre | 2.9 g |
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