Roasted Aubergine and Walnut Pesto

The unfortunate thing about pesto is that it comes in teeny tiny little jars. Also, there are only a couple around that are vegan and gluten-free. It is so easy to make your own, however, and so much better tasting than the shop bought variety. Most pesto recipes you can just shove into a food processor and blitz until it is ready. This recipe does require the extra step of roasting the aubergine and garlic together first, rather than simply blending everything. Trust me, it’s worth it. When you try it, you’ll see why you went to the trouble.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!


Roasted Aubergine and Walnut Pesto

Prep Time 15 mins
Cook Time 40 mins
Course Side Dish
Servings 500 Grams

Ingredients
  

  • 1 aubergine
  • 1 bulb of garlic
  • 3 tbsp olive oil
  • Salt and pepper
  • 60 g walnuts either halves or pieces
  • 30 g fresh basil leaves
  • 8 sundried tomato pieces from a jar
  • 2 tbsp tomato puree
  • 75 ml olive oil
  • 75 ml rapeseed oil
  • ½ tsp salt
  • Generous dash black pepper

Instructions
 

  • Preheat the oven to gas 6/200C/400F.
  • Remove the stalk from the aubergine and cut it in half lengthways. Cut each half in half again so that you have 4 pieces. Now take the garlic bulb and cut it straight through the middle of the cloves, so that each clove is cut in half. The top half of the bulb will probably come apart while doing this. Put the aubergine and garlic into a mixing bowl and add the 3tbsp of olive oil and a little salt and pepper. Mix around until everything is coated and then transfer to a baking tray. Cook in the middle of the oven for 40 minutes, turning the aubergine and garlic half after 25 minutes to avoid them getting too dry. The aubergine is ready when you can easily slip a sharp knife into the flesh. Set aside to cool.
  • Once the aubergine and garlic have cooled, remove the aubergine flesh with a spoon and put it into a food processor. Pop out all the roasted garlic flesh from the bottom half of the garlic bulb and put those in the food processor also. Refrigerate the remaining garlic from the top half for another dish.
  • Put the walnuts, basil, sundried tomatoes and tomato puree into the food processor and then pour in the two oils. Pulse on full speed for a second or two at a time until you have a fully amalgmated mixture, then add the salt and pepper and pulse again.
  • Transfer the pesto to an airtight container and keep in the fridge for up to a week.
IMG_3355 copy

ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT


Check out my latest recipes here

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

Vegan Mushroom, Green Olive and Walnut Patè

Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…

Roasted Butternut Squash with Lentils and Mushrooms

Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply