Eggplant Pesto Recipe

Before eggplants disappear from our pantries for the season, I’ll give you a simple recipe for an eggplant pesto inspired by the eggplant and walnut cream proposed by Giulia on her wonderful website Alterkitchen.

I used thai eggplant and used it to dress cheese tortellini. It is a rather delicate pesto, that is a good spin on the traditional walnut sauce traditional in Liguria and usually used to dress past or very simple ravioli filled with cheese and herbs. Don’t use it to dress tortellini with elaborate fillings or even simple ones with a distinctive flavor. You want the sauce to complement the filling not overpower it, and while the sauce works for cheese filling, it wouldn’t work for meat fillings or even for spinach and cheese.

Eggplant pesto


  • thai eggplants (or regular eggplants)
  • 1/2 cup mixed nuts
  • 1 bunch basil
  • salt
  • olive oil


  1. Start by cutting the eggplants in half and roasting them in a 400F oven until tender. With the thai eggplants you will only need about 10 minutes, with regular eggplant you will need 1/2 an hour or so.
  2. Blend the eggplants with the nuts (I used a mix of cashews, almonds and pecans) and the basil. As you blend, add some oil an water to smooth out the pesto. Salt to taste and use to to dress pasta or, as I did, cheese tortellini.
  3. You can freeze any leftover for later use.

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