aubergine, chilli and garlic pesto

enough for 4 or more

ingredients

  • 1 cup (1/2 a medium) roasted aubergine – skin and all
  • 2 cloves of garlic
  • 2 red chillis
  • <½ cup (20g) grated parmesan
  • ½ cup (50g) toasted almonds
  • juice of ¼ of a lemon

method

  1. Blitz together all the ingredients in a food processor or stick blender – with enough EVOO to make it as coarse or smooth as you like
  2. Check for seasoning – it should taste a little bit too strong off the spoon but will be tempered by the neutrality of the pasta
  3. Stir through cooked pasta and garnish with extra Parmesan and toasted flaked almonds

Got some left over? Try it in a sandwich with some roasted veggies and feta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s