Almond Eggplant Pesto
Almond Eggplant Pesto
By Mueller Market Chef Julia Whitehorn
Ingredients:
3-4 eggplants (VRDNT Farm)
1 bunch fresh basil
1/3 cup slivered almonds
Juice of 1.5 lemons
2 garlic cloves
Salt + pepper
Directions
Begin to heat up a medium pan over low heat
Roughly dice eggplants into small cubes and transfer to a small mixing bowl
Add salt, pepper, and olive oil into the eggplant, then transfer to the pan (swirl more olive oil in the bottom if it sticks to the pan)
Let the eggplant roast while tossing frequently for about 4-5 minutes (it’s ready when the eggplant becomes fork tender)
Toss in half of your slivered almonds to roast in the pan (as the eggplants are just finishing to cook, for the last minute or so)
Turn pan off heat and set aside to let cool
Add remaining ingredients into a food processor (or emulsion blender)
Once eggplant is room temp/cool to touch, add to the food processor with lemon juice, seasonings, and the remaining almonds
Begin to process, and drizzle in olive oil until you reach the preferred consistency.
To serve: spread on a fresh baguette (pick up from Texas French Bread or Julie Myrtille). OR toss into your favorite pasta from Gourmet Texas Pasta, add to your favorite protein, mix into roasted potatoes … the options are endless!
*Note: Keeps in fridge for 3-4 days or can be frozen for future use
