Pesto di Melanzane

Serves 1
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Directions

  1. 1Wash the eggplants.
  2. 2Wash the eggplants.
  3. 3Wash the eggplants.
  4. 4Put them on a tray and bake them in the oven.
  5. 5Put them on a tray and bake them in the oven.
  6. 6Put them on a tray and bake them in the oven.
  7. 7Open them.
  8. 8Open them.
  9. 9Open them.
  10. 10Remove the pulp.
  11. 11Remove the pulp.
  12. 12Remove the pulp.
  13. 13Put the pulp in the blender.
  14. 14Put the pulp in the blender.
  15. 15Put the pulp in the blender.
  16. 16Add almonds, coarse salt, garlic clove, basil leaves and oil.
  17. 17Add almonds, coarse salt, garlic clove, basil leaves and oil.
  18. 18Add almonds, coarse salt, garlic clove, basil leaves and oil.
  19. 19Blend until you get a cream.
  20. 20Blend until you get a cream.
  21. 21Blend until you get a cream.
  22. 22Serve on croutons or pasta.
  23. 23Serve on croutons or pasta.
  24. 24Serve on croutons or pasta.

Ingredients

  • 500 g Melanzane
  • 500 g Melanzane
  • 500 g Melanzane
  • 50 g Mandorle
  • 50 g Mandorle
  • 50 g Mandorle
  • 5 foglie Basilico
  • 5 foglie Basilico
  • 5 foglie Basilico
  • 1 spicchio Aglio
  • 1 spicchio Aglio
  • 1 spicchio Aglio
  • 150 ml Olio extravergine d’oliva
  • 150 ml Olio extravergine d’oliva
  • 150 ml Olio extravergine d’oliva
  • Sale grosso
  • Sale grosso
  • Sale grosso

Equipment

trayovenknifespoonblender