Here you can find my tutorial of this summer-in Green Norma. I show you how to make the basil pesto, step by step, using pestle and mortar. I didn’t find any pine nuts but if you have any I recommend to add them after you pestle the garlic. This is a different version that brings South and North Italy together. The crispiness of the eggplant is blended by the freshness of the basil pesto.
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Ingredients:
For the Pesto
Basil: 40 leaves
Pine Nuts: 5 (if desired)
Garlic: half clove
Parmigiano + Pecorino: 2Tbsp – 20g
EVOO: 1 Tbsp – 1 Spoon
1 Aubergine Eggplant
Peanut oil 4 cups
Directions :
Rub eggplant in salt and wait 20 minutes that they lose the sour water. Cut in big chunks and fry it in peanut oil. For the PESTO, put half clove of garlic in the mortar and gently work with your pestle. When it becomes creamy add pine nuts, fresh basil step by step, cheese and E.V.O.O use pestle until becomes creamy. Throw pesto into drained pasta and melt it with some pasta water. Add eggplant and blend everything well. Serve it in a dish, shave fresh cheese and serve it. Buon Appetito 🙂
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