aubergine, chilli and garlic pesto

enough for 4 or more


  • 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


  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


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