Pesto Pasta Recipe
 

Pesto Calabrese Recipe


For an extra kick of heat, adjust spice with chilli flakes
Cook Time: 10 - 15 minutes

Difficulty: Easy
Serves: Makes 200 g

INGREDIENTS


<li>Place the eggplant in a colander and toss with salt; keep it aside for 20 mins.</li><li>Once done, drain the eggplant and dry it on paper towels; set aside.</li><li>In a pan, heat oil. Add onion and garlic; cook it until soft and lightly caramelized or till it is translucent.</li><li>To this add the drained and dried eggplant and stir it occasionally.</li><li>Add chopped tomatoes and cook further until the tomatoes are soft.</li><li>After all it is soft and perfectly cooked, transfer it to a food processor and add roasted red peppers, ricotta, parmesan and basil; puree until smooth. Season with salt and pepper.</li>

METHOD


  1. Place the eggplant in a colander and toss with salt; keep it aside for 20 mins.
  2. Once done, drain the eggplant and dry it on paper towels; set aside.
  3. In a pan, heat oil. Add onion and garlic; cook it until soft and lightly caramelized or till it is translucent.
  4. To this add the drained and dried eggplant and stir it occasionally.
  5. Add chopped tomatoes and cook further until the tomatoes are soft.
  6. After all it is soft and perfectly cooked, transfer it to a food processor and add roasted red peppers, ricotta, parmesan and basil; puree until smooth. Season with salt and pepper.

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