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Simple Mediterranean pesto

Featured in Veggie meals full of flavor.

A hearty homemade pesto combining cherry tomatoes, eggplants, and basil leaves. A versatile sauce that's easy to whip up and store.
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Maria from tastyhush
Updated on Tue, 11 Mar 2025 17:42:53 GMT
A glass jar filled with a flavorful preparation of tomatoes, herbs, and spices, surrounded by fresh tomatoes and garlic cloves. Pin it
A glass jar filled with a flavorful preparation of tomatoes, herbs, and spices, surrounded by fresh tomatoes and garlic cloves. | Tastyhush.com

This rustic eggplant pesto has become a cherished recipe in my Mediterranean kitchen. The combination of garden-fresh eggplants, sweet tomatoes, and aromatic basil creates a vibrant sauce that brings summer flavors to any dish.

A Mediterranean Classic Made Fresh

Born from an abundance of garden eggplants, this versatile pesto has transformed into a summer staple. Its silky texture and rich flavor enhance everything from pasta to warm potato salads, crusty bread, and grilled vegetables.

Essential Ingredients

  • 300g eggplant: Select firm, glossy ones for best results
  • 300g cherry tomatoes: Ripe tomatoes provide optimal sweetness
  • 70g Parmesan cheese: Freshly grated for maximum flavor
  • 60g olive oil: High-quality extra virgin recommended
  • 3 garlic cloves: Fresh, plump cloves work best
  • 40g basil leaves: Fresh leaves deliver bright flavor
  • Salt and pepper: Season to taste

Preparation Method

Initial Steps
Gently sauté minced garlic in olive oil while dicing tomatoes into small pieces.
Main Cooking Process
Slowly cook eggplant and tomatoes together, stirring occasionally until eggplant becomes tender and creamy.
Final Assembly
Combine cooked vegetables with Parmesan and fresh basil in a food processor. Pulse briefly to maintain some texture.
Un pot en verre rempli d'une sauce épicée à base de légumes, accompagné de tomates cerises sur un fond fleuri. Pin it
Un pot en verre rempli d'une sauce épicée à base de légumes, accompagné de tomates cerises sur un fond fleuri. | Tastyhush.com

Storage Tips

Store pesto in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays - perfect for quick weeknight meals. Once frozen, transfer cubes to freezer bags.

Frequently Asked Questions

→ How do you store this pesto?
Keep this pesto in the fridge for up to 3-4 days in a sealed jar. You can also freeze it in small portions for up to 3 months.
→ What goes well with this pesto?
It tastes amazing with both warm and cold pasta. You can also spread it on toast or use it to add flavor to soups.
→ Can the parmesan be swapped out?
Absolutely! Swap it with pecorino or salted ricotta. For a vegan version, go with nutritional yeast.
→ Do the eggplants need to be peeled?
Nope, peeling isn’t necessary. The skin adds both nutrients and a nice touch of color to the pesto.
→ What’s the trick to the right texture?
Pulse blend in short bursts and add a splash of olive oil if needed. The texture should be creamy but still have a bit of body.

Eggplant tomato pesto

A unique pesto with Southern flavors blending eggplant, tomato, and basil. Perfect for pasta or as a spread.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Maria

Category: Vegetarian

Difficulty: Easy

Cuisine: Italian

Yield: 6 Servings (500g of pesto)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 300g of eggplants diced and ready to use.
02 300g of cherry tomatoes sliced into quarters.
03 70g of grated parmesan cheese.
04 3 garlic cloves, optional.
05 60g of olive oil.
06 40g of fresh basil leaves.
07 Salt and pepper to taste.

Instructions

Step 01

Rinse your cherry tomatoes, then chop them into quarters and set them aside.

Step 02

Grab a big skillet, heat up half the olive oil, and toss in the garlic cloves.

Step 03

Once the garlic is golden and fragrant, add the diced eggplants, which should already be cleaned.

Step 04

Sprinkle in some salt and pepper, then toss in the cherry tomatoes along with the rest of the olive oil. Bring it all to a boil over medium heat. Lower the heat to a simmer and let it cook for about 15 minutes, or until the eggplant pieces are perfectly soft.

Step 05

Move everything into a blender, add the parmesan and basil, and pulse until your pesto reaches the texture you want.

Step 06

Let the pesto cool down, then transfer it into containers. It’s ready to use or freeze for later.

Notes

  1. Keeps well in the freezer.
  2. Great for pasta dishes or as a tasty spread.

Tools You'll Need

  • A large skillet.
  • Blender or food processor.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (parmesan).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 15 g
  • Total Carbohydrate: 8 g
  • Protein: 6 g