Ingredients
INGREDIENTS FOR ABOUT 600 G OF PESTO
· Eggplant: 1kg
· Peeled almonds: 60 g
· Grated Grana Padano DOP: 20g
· Il Cavallino Special Edition extra virgin olive oil: 50 g
· Lemon zest: 1
· Mint: to taste
· Salt up: to taste
· Black pepper: to taste
Preparation
To prepare the aubergine pesto, first wash and dry the aubergines, then place them on a dripping pan lined with parchment paper, pierce them with the prongs of a fork and cook in a preheated convection oven at 220 ° for 45-50 minutes. After the cooking time has elapsed, remove the aubergines from the oven and let them cool on the pan. When they have cooled, remove the upper end and cut them in half, then remove the pulp contained within them with the help of a spoon. Place the pulp obtained in a narrow-mesh colander, place the colander over a bowl and press with a fork or the back of a spoon to make them lose the vegetation water. At this point, transfer the pulp of the aubergines into a mixer equipped with blades; add the almonds, grated parmesan, grated lemon zest, and
Il Cavallino Special Edition extra virgin olive oil, then season with salt and pepper. Operate the mixer and blend for about a minute, until you get a thick and creamy puree, even if not completely homogeneous due to the presence of partially chopped almonds that will add a note of crunchiness. Finally, add the mint leaves coarsely chopped with a knife and mix. Your eggplant pesto is ready to use!
