A very quick dinner for Meatless Monday10

Posted on December 10, 2012 by ChristieDinner Time, Vegetarian

Last week I bought a massive bunch of basil at the market for $2. It was absolutely huge – like as big as a $30 bouquet of flowers!

When I got home I immediately picked the leaves, washed and dried them, and blitzed them up in the food processor. Then I added a little parmesan cheese, a handful of macadamia nuts, a clove of garlic and a good pinch of salt. I blitzed again while pouring in a cup of olive oil and BAM! Fresh pesto in my kitchen.

The smell was divine.

Pesto is such a wonderful condiment to have on hand. It turns plain cooked pasta into a meal and adds an extra kick to most things from meat, to fish, vegetables and rice. It goes with everything.

Here I show you how to use it to make a very quick dinner. Tomorrow, I’ll show you how to make it part of a very simple, yet yummy breakfast.

I snapped this bowl just as the light was fading for the day and I love the way it looks all moody with the shadows. Thank you daylight savings!

Linking up with the gorgeous Veggie Mama’s Meatless Mondays. Click on through for lots more delicious vegetarian recipes.

Do you make pesto or buy it at the supermarket?

Christie x

Eggplant and pesto linguine

serves 2

  • 1 cup vegetable oil (I used 1/2 rice bran and 1/2 olive oil)
  • 1 eggplant, diced
  • handful cherry tomatoes, halved
  • 1/4 cup pesto (basil or coriander)
  • dried linguine, enough for two (depends how hungry you are!)

1. Put a large pot of salted water on to boil.

2. Heat the oil in a deep frying pan over high heat then add the diced eggplant. Fry for 5 minutes, stirring occasionally, until soft and golden brown. Add the cherry tomatoes and fry for 1 minute more. Drain off the excess oil and discard.

3. Add the linguine to the pot of boiling water and cook for 7 minutes until al dente (or according to packet directions). Drain and return the pot.

4. Stir in the pesto, eggplant and tomatoes and divide between bowls to serve.

  • My mouth is watering – this looks good! I think fresh pesto is best, but in the interests of time I generally end up buying it made.

    • Hi Lynda, I often fall into the trap of buying it too for ease, but when I make it fresh I always vow to go to the trouble next time! It’s the thought that counts, right? :)

  • Ooh eggplant and pesto, I’ve never tried that before, but it sounds wondeful! I made a batch of pesto this weekend as well, must be the season for it hehe. Fresh pesto is soooo much better than the jarred stuff by like 1000x!

  • Erin @ she cooks, she gardens

    I love homemade pesto and made some myself yesterday after a big morning at the farmers market. Great photo, Christie – agree about the light. Perfect!

  • Mel

    I made pesto at home a few weeks ago from basil I made in my garden. I have to admit the smell of the basil made me feel ill – it was SO overpowering. I do love the end result though (next time I’m gonna use a gasmask – really)! Your pasta looks AMAZING! So simple.

    • Woah, do you have to buy a gas mask especially? That’s dedication to pesto! :)

  • KL

    Parmesan = not vegan? I think you’ve got the wrong tag…

    • Hi KL, thanks for the note! I have updated it – forgot I put cheese in the pesto. Simply substitute with nutritional yeast to make it vegan. Christie

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