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Simple Mediterranean pesto

Kitchen Spotlight Meatless meals that satisfy.

A hearty homemade pesto blending eggplant, cherry tomatoes, and fresh basil. Fuss-free, versatile, and easy to store.
alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Tue, 11 Mar 2025 17:45:15 GMT
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A glass jar filled with a gourmet mix of tomatoes, herbs, and spices, surrounded by fresh tomatoes and cloves of garlic. Save for Later
A glass jar filled with a gourmet mix of tomatoes, herbs, and spices, surrounded by fresh tomatoes and cloves of garlic. | Tasteofsavor.com

This vibrant eggplant pesto recipe brings Mediterranean flavors right to your kitchen. Made with garden-fresh ingredients like juicy eggplants, sun-ripened tomatoes, and aromatic basil, it's a versatile sauce that transforms any dish it touches.

A Mediterranean Classic Reimagined

Born from a desire to create something unique with summer eggplants, this pesto has become a seasonal favorite. Its silky texture and rich flavors complement everything from pasta to warm potato salads and crusty bread.

Essential Ingredients

  • 300g eggplant: Select firm ones with glossy skin for best results
  • 300g cherry tomatoes: Choose fully ripened for optimal sweetness
  • 70g Parmesan cheese: Freshly grated just before use
  • 60g olive oil: High-quality extra virgin recommended
  • 3 garlic cloves: Fresh and plump
  • 40g basil leaves: Garden-fresh or store-bought
  • Salt and pepper: Season to taste

Preparation Method

Initial Steps
Sauté minced garlic in olive oil while dicing tomatoes into small pieces.
Cooking Process
Slowly simmer eggplant and tomatoes together, stirring occasionally until eggplant becomes tender and creamy.
Final Assembly
Combine with Parmesan and basil in a food processor. Pulse briefly to maintain some texture in the final sauce.
Un pot en verre rempli d'une sauce épicée à base de légumes, accompagné de tomates cerises sur un fond fleuri. Save for Later
Un pot en verre rempli d'une sauce épicée à base de légumes, accompagné de tomates cerises sur un fond fleuri. | Tasteofsavor.com

Storage Tips

Store pesto in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays for convenient single portions - perfect for quick weeknight meals.

Recipe Tips & Tricks

→ How do you keep this pesto fresh?
Store it in the fridge inside an airtight jar for 3 to 4 days. For longer storage, freeze it in small portions for up to 3 months.
→ What dishes go well with this pesto?
It pairs wonderfully with both warm and chilled pasta. You can also use it as a toast spread or to add flavor to soups.
→ Is there a substitute for parmesan?
Definitely! You can try pecorino or salted ricotta. For a vegan option, go with nutritional yeast.
→ Do eggplants need to be peeled?
Nope, there's no need to peel them. The skin adds both nutrients and a pop of color to your pesto.
→ How do you get the perfect texture?
Blend in short bursts and drizzle in some olive oil if it feels too thick. The final texture should be creamy but still slightly chunky.

Eggplant & tomato pesto

A unique pesto inspired by Southern flavors, combining eggplant, tomatoes, and vibrant basil. Great for pasta or as a spread.

Prep Time
10 mins
Time at the Stove
20 mins
Total Time
30 mins
Recipe by: Alicia

Type of Dish: Vegetarian

Skill Level: Beginner Friendly

Style of Cooking: Italian

Makes: 6 Feeds (500g of pesto)

Good for: Low Carb, Vegetarian, No Gluten

Shopping List

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

Let's Cook

Step 01

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

Step 02

Heat up half of the olive oil in a large pan and add the garlic cloves.

Step 03

Once the garlic is golden, throw in the diced eggplants that are cleaned and prepared.

Step 04

Season with salt and pepper, toss in the cherry tomatoes along with the rest of the olive oil. Bring it to a boil on medium heat, then reduce the heat to low and let it cook for about 15 minutes until the eggplants are soft.

Step 05

Move everything into a blender, add the parmesan and basil, and blend in short bursts until you’ve got your desired pesto texture.

Step 06

Allow it to cool in a bowl, then transfer it into containers. Use it fresh or freeze for later.

Cook's Tips

  1. Stores well in the freezer.
  2. Perfect for pasta dishes or as a spread.

Kitchen Gear Needed

  • Large pan.
  • Blender or food processor.

Watch Out For

Your safety matters - check these important notes about ingredients
  • Dairy products (parmesan).

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 180
  • Fat: 15 g
  • Carbs: 8 g
  • Protein: 6 g