This rustic Tuscan-style pesto is silky, smoky, and deeply savory — a delicious twist on the classic basil version. Broiled eggplant blends with caramelized onions, Pecorino, walnuts, and plenty of fresh basil for a spread that’s earthy, rich, and wonderfully versatile. Toss it with hot pasta for a comforting weeknight dinner, or spoon it over warm crostini for an elegant appetizer inspired by the flavors of central Italy.
INGREDIENTS:
1 large eggplant (about 1 pound)
1/2 teaspoon salt, plus extra for salting eggplant
1/4 cup olive oil, plus extra for brushing
2 medium onions, coarsely chopped
4 garlic cloves, minced
5 ounces Pecorino cheese, cut into small pieces
1 1/4 cups walnuts, chopped
1 cup packed fresh basil leaves
1/4 teaspoon pepper
2 teaspoons balsamic vinegar
METHOD:
Slice the eggplant lengthwise into 1/4-inch slices. Sprinkle both sides generously with salt and place upright in a colander for 30 minutes to draw out moisture. Pat slices dry with paper towels.
Preheat the broiler. Lightly oil a broiler pan rack and arrange a single layer of eggplant slices on top. Brush with olive oil. Broil 4 inches from the heat for 3–4 minutes, or until lightly golden. Flip, brush again with oil, and broil another 3–4 minutes. Transfer to a platter to cool, and repeat with remaining slices.
In a skillet, heat the remaining 1/4 cup olive oil over moderate heat. Add the onions and 3/4 of the minced garlic. Cook, stirring frequently, until onions are soft and golden.
Transfer the onion mixture to a food processor. Add the broiled eggplant, remaining garlic, Pecorino, walnuts, basil, remaining 1/2 teaspoon salt, pepper, and balsamic vinegar. Process until smooth and creamy, scraping down the sides as needed.
Transfer to a jar or airtight container. Refrigerate for up to 2 weeks.
SERVING SUGGESTIONS:
- Pasta Toss: Stir into warm linguine or rigatoni with a splash of pasta water and extra basil.
- Crostini: Spread on toasted baguette slices and top with chopped tomatoes or roasted peppers.
- Sandwich Spread: Use as a flavorful layer in wraps or grilled vegetable sandwiches.
- Grain Bowls: Spoon over farro or quinoa with roasted vegetables.
- Charcuterie Boards: Serve alongside olives, cured meats, and cheeses.
YIELD: Makes about 2 cups.
