Silky and smoky, this pesto is a great gift to leave your winter self in the freezer every summer. Make a batch while the tomatoes are at their sweetest!
Ingredients:
1 medium eggplant
2 cups cherry tomatoes or chopped heirloom tomatoes
2 cloves garlic
2 sprigs basil
1/2 cup raw cashews
1/2 t salt
pinch peperoncini
1/4 cup plus 2 T olive or sunflower oil
Place eggplant on a hot grill and leave to cook until the skin has charred and the flesh collapsed. If you don't have a hot grill handy, preheat your oven to 400 and use tongs to blacken the outside of your eggplant over a lit burner. Once the skin has charred, place the eggplant in a baking dish and into the oven, and cook for 25-35 minutes, or until the flesh is soft.
In another baking tray, place your cherry tomatoes, or roughly chopped heirlooms, and 1 clove of garlic, minced,. Drizzle with oil, season with salt & peperoncini, and roast until the tomatoes are caramelized and charred.
Allow the eggplant to cool, then gently peel the skin off.
Add the eggplant, tomatoes, remaining garlic, cashews and basil to a food processer and whizz together while streaming in the oil.
Test for seasoning and adjust accordingly.
Serve with pasta, grilled meat or fish, or as a spread for great crusty bread.
