|Stacks of Parmesan rinds |
left over from pesto, ready for soup!
1 large eggplant peeled and cubed
1 1/2 cup extra virgin olive oil
1 teaspoon salt (I prefer kosher)
1/2 teaspoon pepper
3 cloves garlic roughly chopped
1 1/2 cups basil leaves
So let it be known that I did leave out one of the key ingredients to pesto, pine nuts. This happened purely by accident......and well, this pesto was soooo good without them that I decided not to include them, but you can add them if you feel disturbed making pesto without pine nuts. I have spread this pesto over some good bread with a little Mascarpone, I have tossed it with warm spaghetti, and I have used it as a spread for sandwiches, it's just that good! This unfortunately or fortunately means that I have a year's supply of this stuff in my freezer!