
pesto di melanzane
I’m continuously excited when I find new ways to use eggplant and this eggplant pesto pasta is quickly becoming my new favorite! It is a simple, delicious and fun variation on pesto. If you’re bored of pasta with tomato sauce, it’s time to try something new!
I love pesto in any form, from the classic basil pesto genovese to the Sicilian pesto trapanese made with tomatoes and almonds. I’ve decided to loosely define pesto as any combination of good-quality ingredients blended into a flavorful condiment that can be tossed on pasta or spread on bread, usually including herbs, nuts, salty Italian cheese and extra virgin olive oil. But this formula has so many variations and can be adapted with whatever you have on hand.
Herbs bring a freshness, the nuts help develop a thick and creamy texture along with the fat from the olive oil, and the cheese gives that umami pop of flavor.
I’ve started incorporating vegetables into my pesto as well. By blending tender eggplant that has been roasted in the oven, the pesto gets a slight smoky flavor and a smooth, velvety texture. I also add basil for a sweet herbal taste and bright green color, as well as walnuts for their natural fattiness to thicken the pesto. Eggplant pesto pasta is simple to prepare but brings lots of flavor, being a perfect weeknight meatless meal!
Ingredients
- Eggplant
- Walnuts
- Basil
- Parmigiano Reggiano cheese
- Lemon juice
- Extra virgin olive oil
Eggplants are culinary speaking a vegetable, but in the botanical world considered a berry or fruit because the part we eat grows from the flowering part of the plant and contains small, edible seeds. They are a member of the nightshade family, which also include tomatoes, potatoes, and peppers.
Also called aubergines, they are grown in many varieties all over the world, differing in shape, color and size, including white, color striping, and small egg-shaped. Raw eggplant is 92% water with minimal essential nutrients. But it is highly adaptable for many culinary uses as it absorbs the flavors surrounding it and is common in recipes from many countries.
Step by Step
First step in preparing the eggplant pesto pasta is making the pesto sauce.
Roasting the eggplant is easy and creates a deep smoky flavor. It becomes soft and tender and creamy – basically the perfect base for pasta sauce.
Preheat the oven to 220°C. Cut the eggplant in half lengthwise. Place them cut side down on a baking sheet lined with parchment paper. Poke all over the back of the eggplant through the skin with a fork. This will allow the steam to escape.
Put in the preheated oven and roast for about 30-40 minutes, or until the eggplants are charred and very soft and look deflated.
Let the eggplant halves sit on the baking sheet until they are cool. If possible, I like to gently flip them over with a spatula to help them cool faster. Roasting the eggplant can be done a few hours or the day before and put in the fridge until ready to prepare the eggplant pesto pasta!
Scoop out the flesh with a spoon and add it to a blender jar or food processor.
Then add the basil leaves, walnuts, Parmigiano Reggiano, and about 2 tablespoons of olive oil to start.
Blend the ingredients until smooth. Season with salt and freshly cracked black pepper. Then add the fresh lemon juice and more olive oil, if necessary, to obtain the desired consistency.
To make the pasta, fill a large pot with water and set over high heat. When it begins to boil, salt generously. Cook the pasta according to package directions. Any shape or variety will work!
Strain al dente pasta and add to a bowl. It’s important the pesto doesn’t “cook” in order to retain its fresh taste and color. This is why the pasta is mixed with the pesto in a separate bowl and not in the hot pasta pot.
Toss with enough pesto to thoroughly coat along with chopped fresh basil leaves. Serve immediately!

Tips and FAQs
To retain the green color of the pesto, cool the roasted eggplant completely before blending with the other ingredients. Warm eggplant will essentially “cook” the basil, turning the pesto more of a dull green color. The taste is still the same, so no worries if that happens!
Substitutions
- Swap out the basil for baby spinach or arugula, or mix a combination of basil and parsley.
- Instead of walnuts, try cashews, pine nuts, or almonds!
How to Serve
Spread leftover eggplant pesto on semolina focaccia or serve as a dip along with chips or crackers!
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Eggplant Pesto Pasta Recipe
Eggplant Pesto Pasta
Course: Pasta and Rice, Primi Piatti3-4
servings15
minutes55
minutesIngredients
1 large eggplant
Large handful basil leaves
2 Tbsp roughly chopped walnuts
2 Tbsp grated Parmigiano Reggiano
Juice of half a lemon
Extra virgin olive oil
Salt and freshly cracked black pepper
320g pasta, any variety
Directions
- Preheat oven to 220°C. Cut the eggplant in half lengthwise and place cut side down on a baking sheet lined with parchment paper. Poke all over the eggplant with a fork. Bake for 30-40 minutes or until charred and soft.
- When the eggplant is cool, scoop out the flesh with a spoon and add to a blender jar or food processor. Add the basil leaves, walnuts, Parmigiano Reggiano and 2 tablespoons olive oil. Blend until smooth. Season with salt and pepper. Add the lemon juice and more olive oil if necessary to obtain desired consistency.
- Fill a large pot with water and set over high heat. When it begins to boil, salt generously. Cook pasta according package directions. Strain al dente pasta and add to a bowl. Toss with enough pesto to thoroughly coat along with chopped fresh basil leaves. Serve immediately.
Notes
- Cool roasted eggplant completely before blending to retain the green color of the basil. If eggplant is still warm, pesto might lose some brightness, but still tastes the exact same, so don’t worry if that happens!


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