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.
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?
Eggplant and pesto linguine
- 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.