Aubergine and fennel pesto

Aubergine pesto is a very versatile condiment in the kitchen: you can use it to season a first course or to give an extra touch to canapes, toast and sandwiches to eat as an aperitif or appetizer.

Using fresh, firm and tasty aubergines, perhaps grown directly in your garden, you can prepare a creamy and tasty pesto, natural or flavored: we offer it with wild fennel, a herb that goes very well with the delicate taste of aubergine.

Preparing the eggplant pesto is extremely simple and once ready you can keep it in the refrigerator for 2-3 days, covering it with a little extra virgin olive oil or you can portion it into jars and freeze it, to have it available even out of season. It is a simple and quick summer recipe, also suitable for vegetarians and vegans.

Video: How to make: Pappardelle with Rose Harissa, Olives u0026 Capers Ottolenghi Simple Vegetarian Recipe (August 2021).