Very easy, fast and creamy : red aubergine pesto , a sauce for cold or hot pasta to prepare in a few minutes. A tasty aubergine cream with an intense flavor, perfect to prepare in advance and keep for a couple of days.

Few ingredients for an exceptional result: aubergines, cherry tomatoes, Parmesan, pine nuts, basil and olive oil . The aubergines are first boiled so as to make them soft and then everything is blended in a mixer. To dress the pasta, you can accompany the aubergine pesto with other ingredients such as cherry tomatoes, pine nuts, Parmesan flakes, ricotta salata .

If you don’t like cherry tomatoes you can prepare the “white” version by omitting them and adding another cheese to make it tastier. Fresh, creamy and super easy , gluten and lactose free !


  • round eggplant
  • 20 g Pine nuts
  • 30 g grated Parmesan
  • Piccadilly cherry tomatoes
  • 4-5 Basil leaves
  • to taste Olive oil
  • to taste Salt up
  1. NOTES ON THE Ingredients you don’t have round aubergines, you can also use the long ones. The cherry tomatoes can be replaced by a few tablespoons of tomato sauce or, in the white version, by a creamy cheese such as robiola, Philadelphia, ricotta.
  2. HOW TO MAKE RED EGGPLANT PESTO Wash the eggplant well and dry it, then tick it and cut it into slices.
  3. Then again in strips, removing the inner part if there were seeds. Put them in a pan with a little water and a lid, or steam them to reduce cooking times. Salt them according to your tastes. The water should never dry out as they need to cook and be soft.
  4. When they are soft you can drain them from excess water. Squeeze them lightly to remove the water and put them in a mixer.
  5. Add the coarsely chopped cherry tomatoes and olive oil. Blend for a few seconds. Then add the basil leaves, Parmesan, fine salt, pine nuts and olive oil.
  6. Blend again to make it creamy and soft. The pesto is ready to be enjoyed on a plate of cold or hot pasta.

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