EGGPLANT PESTO PASTA

I substituted with green onion for some ingredients I didn't have. It turned out delicious with a subtle fresh flavor

It doesn’t sound good, but actually it wasn’t too bad! I made it as written, but I think I will make just a few tweaks next time: -I used fresh garlic. Because the garlic was never cooked, it made the sauce a bit sharper than I would like. Next time I think I will roast a head of garlic with the eggplant and squeeze the paste into the blender when I mix everything. Or in a pinch, maybe use garlic from a jar. Either option would be a bit more mellow. -The eggplant I purchased had a lot of seeds. They were so mixed in with the flesh that I couldn’t get them all out. If you can get a seedless variety, do so. -Another user mentioned adding chicken bullion, and I think that would be good

Surprisingly creamy and tasty with shrimp. I omitted the lemon added a little of chicken bouillon.Super Sexy!!

Great recipe but it's definitely more than 4 servings. With the nuts and parmigiano, 5 tsp of the pesto is enough with pasta. I made 2 Mason jars of the stuff and needed to freeze some

Used zucchini and added pork

So so good

Freezes well

Lovely meal, It will become part of our menu

Soo delicious and easy to make! Thank you, bello, for such an amazing recipe🤤

Delicious! I added a touch of lemon juice to balance the taste of the eggplant. This one is going to be my go-to pasta recipe ❤️

I enjoyed the flavor of the sauce however it didn't come out as creamy as I would have liked

Unique, fresh and unforgetable taste, perfect for hot summer ☀️😍

It was a great success 🍝

I enjoyed this even more than I thought I would! Wouldn’t change a thing!