Aubergine and Basil Pesto

4 people
50 min

Do you like Pesto but don’t fancy Aubergine? I bet you, you will reconsider after trying this Aubergine and Basil Pesto; smoky, packed with flavour and slightly tangy, this is a great alternative to your regular pesto.

I am always on the hunt for new sauces and dips. Pestos are one of those sauces which you can add a variety of vegetables to without overwhelming the other ingredients.

What kind of Eggplant should I use?

I used the Italian eggplant but you can use any eggplant of your choice .

Is there a substitute for Pine nuts?

Absolutely! You can use any nuts of your choice.


Recipe details
  • 4  people
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 2 medium aubergines
  • 1 cup basil leaves
  • ¼ cup pine nuts or almonds
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ⅓ cup olive oil

  • Aubergine seasoning
  • ¼ tsp salt
  • 1 tbsp olive oil

Preheat oven to 150°c. Trim off the stem end of eggplant and cut in half vertically. Place it skin side down and cut vertical then horizontal lines in the aubergine, without touching the skin.

Drizzle with olive oil and sprinkle with salt.

Wrap in foil paper and bake until completely soft, about 30 minutes. Remove from oven and allow to cool completely.

Scoop the flesh out and place in a food processor, alongside basil leaves, pine nuts. Blitz on high to a coarse puree. Transfer to a bowl, add lemon juice, salt and olive oil. MIx till incorporated.

Enjoy over pasta, salad, in a sandwich or a charcuterie board.
Winnie Khamal Macbailey
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