Squash and Aubergine Pesto
I’ve tended to be a stickler for tradition when it comes to pesto – basil or die – but this has changed my mind.
For four people you’d need:
- a butternut squash
- an aubergine
- 150g of parmesan
- a garlic clove
- a couple of handfuls of pine nuts
- olive oil
Pre-heat the oven to 200C and while it’s heating up peel, take the seeds out of, and cube the butternut squash. Put it into a roasting tin and drizzle with olive oil. Put the tin into the oven and cook for about 10 minutes.
Prick the aubergine all over with a fork and rub olive oil into the skin. Add it to the squash and keep cooking for another 25 minutes.
Meanwhile grate the parmesan and put the water on to boil for the pasta. Cook the pasta when the water starts to boil.
When the veg are cooked (soft) put them in a food processor with the cheese, garlic and pine nuts. Whiz it up and when smooth start adding olive oil until the mixture has the consistency you want.
Add the pesto to the drained pasta and mix together.
Serve.
You might also want to add a chilli to the pesto if you’re that way inclined.
Good idea to have a blog entirely about food. Can readers contribute with full recipes?
I have a few that I’d like to share but don’t feel like starting a blog.
I like variation in pesto but I think that a Pesto to call itself as such should be made entirely out of crushed raw ingredients so, although this dish must be very good I’m not sure about its title.
Max
August 15, 2007 at 2:37 pm
That sounds good to me Max, you could become a co-author on this blog if you thought that would work for you (no beetroot though!)…
I’m sure you’re right about Pesto, but that’s the way of the English cook; nicking the best of other’s recipes and then bastardising them.
andrewkbrown
August 15, 2007 at 2:50 pm
cool, I actually dont mind beetroot.
kate
August 15, 2007 at 3:07 pm
Devil’s vegetable, Kate.
andrewkbrown
August 15, 2007 at 3:09 pm
Hello. Came over from “nourishing obscurity ” to have a look: that looks a great recipe and I look forward to reading more. Auguri from Sicily.
Welshcakes Limoncello
August 15, 2007 at 4:19 pm
Yes, I’d seen the link. Not sure about “the quiet man” stuff, makes me sound a bit IDS, but otherwise I’m grateful for the traffic.
andrewkbrown
August 15, 2007 at 5:36 pm
Wow, thanks for the offer of co-authoring, I can surely leave beetroots out, although I quite like them, especially the leaves.
I can start with some catch from tomorrow early morning visit to Billingsgate.
Max
August 15, 2007 at 8:50 pm
Max is right about the beetroot – and the leaves, which I think are BETTER than spinach!
Knit Nurse
August 17, 2007 at 3:39 pm
Yep, up there together with Swiss Chards.
Max
August 18, 2007 at 12:35 am