Eggplant and basil pesto

Eggplant pesto and basil: come and try my pesto and tell me what you think.
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More years pass more I realize that September, here in Puglia, is the new August. The heat is terrible! Start all activities with these temperatures is unacceptable! Yesterday I went to run and wanted to die because of the heat and not only that! Not to mention the time I spend at the desk in the study together with my dear friend ventilator.

I understand that autumn begins on September 23, but there is not much time to it and I would not mind some beautiful autumn temperatures and a bit of rain! Actually I should not complain given what is happening in the rest of Italy to the rains. But a bit of cool?


Eggplant and basil pesto


  • 10 basil leaves
  • 60 g of eggplant
  • 80 g of pine nuts
  • 80 g of goat’s stracchino (soft italian cheese)
  • 50 g of grated cheese
  • 50 ml of milk
  • 100 ml extra virgin olive oil

Wash the eggplant and cut into cubes. In a blender place the eggplant into pieces, pine nuts, soft cheese cut into pieces, olive oil and grated cheese. Blend all the ingredients until creamy.

Pour the mixture into a saucepan with the milk. Cook pesto over medium heat for about 15 minutes bringing it to a boil.


The pesto thus obtained is suitable for 2 people. I have eaten accompanied with a little of pasta, namely the mafaldine. 

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