Market Recipe: Almond Eggplant Pesto

Market Recipe: Almond Eggplant Pesto
by Market Chef Julia Whitehorn
3-4 eggplants from
1 bunch fresh basil from @munkebofarm
1/3 cup slivered almonds
Juice of 1.5 lemons
2 garlic cloves
Salt + pepper
To serve: spread on a fresh baguette (pick up from Texas French Bread or Julie Myrtille). OR toss into your favorite pasta from Gourmet Texas Pasta, add to your favorite protein, mix into roasted potatoes  … the options are endless!!
1. Begin to heat up a medium pan over low heat
2. Roughly dice eggplants into small cubes and transfer to a small mixing bowl
3. Add salt, pepper, and olive oil into the eggplant, then transfer to the pan (swirl more olive oil in the bottom if it sticks to the pan)
4. Let the eggplant roast while tossing frequently for about 4-5 minutes (it’s ready when the eggplant becomes fork tender)
5. Toss in half of your slivered almonds to roast in the pan (as the eggplants are just finishing to cook, for the last minute or so)
6. Turn pan off heat and set aside to let cool
7. Add remaining ingredients into a food processor (or emulsion blender)
8. Once eggplant is room temp/cool to touch, add to the food processor with lemon juice, seasonings, and the remaining almonds
9. Begin to process, and drizzle in olive oil until you reach the preferred consistency.
10. Enjoy!
*Note: Keeps in fridge for 3-4 days or can be frozen for future use!

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