Free Healthy Recipe - Eggplant and Herb Pesto

The Food Coach

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.

Ingredients

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

60 ml extra virgin tea oil

Method

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:
Sauce/Condiment

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

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.