The Incredible Eggplant Zucchini Almond Pesto

Hello dear Kind over Matter readers! Here’s a tasty recipe for you, taught to me by my good friend Rudi from South Tyrol.

You’ll need:

  • 1 eggplant/zucchini for each person eating
  • 1 package of walnuts or almonds
  • Black olives
  • Basil
  • 1-2 garlic gloves
  • Pecorino or parmesan cheese
  • 1 lemon
  • Macaroni pasta
  • Optional: Chili, rocket

Grate the eggplants and zucchinis and put fine salt on it. Give them some time to lose water, then press the rest out as good as you can.

Put the vegetables into a coated pan and stirr it on medium heat until they get a little brown. Take care, as the vegetables will scorch easily once they are a bit dry. Still, let them get as dry as posible, as this helps developing the funky tasty delicious flavor we aim for!

In the meanwhile, chaff the nuts as fine as you can. Roast them gently in a pan (without oil!). Stir a lot, as they scorch easily, too! Once they start to smell very tasty, they are ready – this shouldn’t take long, normally.

Next, cut some olives and basil, one or two garlic gloves, grind the cheese, and mix it all with the nuts. You can also add a bit of rocket ((The salad, not the space thingy!)) if you like.

Then, add some lemon zest from about half a lemon. Use a bit more, if you like the taste. (Avoid limes, as they get bitter too easily! Be careful not to add any of the white part of the peel, too!)

If you like it spicy, add some chili, too.

Next, prepare the pasta. Macaroni combine better than spaghetti with this pesto. Mix the whole thing with a couple of spoons of water from the cooking pasta and a bit of olive oil, and you’re ready to go. Yay!

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