Free Healthy Recipe - Eggplant and Herb Pesto

Dairy free, Gluten free, Low carbohydrate, Wheat Free

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.

1 large eggplant, (approx 700 grams)
1 cup basil leaves, packed tightly
1 tbsp thyme
3 cloves garlic
½ cup walnuts, toasted
50 grams parmesan, grated
1 tsp sea salt

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

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 20 mins
Ready in: 30 mins

Suitable for:
See also:
Mushroom and Eggplant Pesto Lasagna
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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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