Aubergine and fennel pesto

Aubergine and fennel pesto


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Aubergine pesto is a very versatile condiment in the kitchen: you can use it to season a first course or to give an extra touch to canapes, toast and sandwiches to eat as an aperitif or appetizer.

Using fresh, firm and tasty aubergines, perhaps grown directly in your garden, you can prepare a creamy and tasty pesto, natural or flavored: we offer it with wild fennel, a herb that goes very well with the delicate taste of aubergine.

Preparing the eggplant pesto is extremely simple and once ready you can keep it in the refrigerator for 2-3 days, covering it with a little extra virgin olive oil or you can portion it into jars and freeze it, to have it available even out of season. It is a simple and quick summer recipe, also suitable for vegetarians and vegans.


Video: How to make: Pappardelle with Rose Harissa, Olives u0026 Capers Ottolenghi Simple Vegetarian Recipe


Comments:

  1. Kerrick

    Instead of the criticism, write the variants.

  2. Mezimi

    I advise you to look at the site, with a huge number of articles on the topic that interests you.

  3. Abd Al Bari

    Now everything became clear to me, thank you for your help in this matter.

  4. Welsh

    seeing what character of work

  5. Priapus

    Bravo, this brilliant phrase just engraved

  6. Raghib

    The idea is good, I support it.

  7. Wiellaburne

    Willingly I accept. The question is interesting, I too will take part in discussion. Together we can come to a right answer.



Write a message