Seared Eggplant and Zucchini with Almond Pesto
This version of pesto—bursting with fragrant basil, earthy almonds, and rich balsamic—blends beautifully with well-seared eggplant and zucchini. Sprinkle the vegetables generously with slivered almonds and tender basil leaves for crunch and sweetness. Serve as is, or on top of a bowl of pasta. (Photo Source: Josie Braaten)
Inspired by Ella Mills
| Yield: 3-4 servings | Time: 45 minutes |
Ingredients
Almond Pesto
1 cup almonds (if salted, you may wish to reduce the added salt listed below)
2 cups fresh basil (tightly packed)
2 cloves garlic (pre-roast garlic for a sweeter flavor)
½ cup olive oil
3 tablespoons balsamic vinegar
¼ teaspoon salt
fresh ground pepper (to taste)
Optional: 2 teaspoons fresh lemon zest
Eggplant and zucchini medley
3 eggplants (sliced into rounds)
3 zucchini (sliced into rounds)
1 yellow sweet pepper (chunked)
Olive oil, for sautéeing
Fresh ground salt and pepper (to taste)
¼ cup almonds (sliced), for serving
Fresh basil leaves, for serving
Preparation
For the pesto
In a blender or food processor, combine the almonds, basil, garlic, olive oil, balsamic vinegar, and salt. Pulse until combined.
Transfer to a small bowl. Stir in the lemon zest, and add fresh ground pepper to taste.
For the vegetables
Rinse and dry the zucchini, eggplants, and peppers. Slice the eggplants and zucchinis into rounds. Chop the pepper into 1-inch chunks.
Heat a large skillet to medium heat, and add enough olive oil to lightly coat the bottom of the pan. Lay the vegetables face down. Lightly salt, and sear for 2-3 minutes (or until golden brown) on each side. Transfer to a serving bowl. Add more oil to your skillet and repeat, until all the vegetables have been cooked.
To finish and serve
In a large serving bowl, mix the eggplants, zucchini, and pepper with the pesto. Season with sea salt and pepper. Top with fresh basil leaves and sliced almonds. Serve as is, or on top of a bowl of pasta.
To pre-roast the garlic. Pre-heat oven to 425 degrees. Trim the pointed end off the garlic head and remove loose garlic paper. Separate the cloves without breaking apart the head. Wrap the head in aluminum foil and roast until the cloves can be pierced with a fork (20-25 minutes). Let stand cool before peeling and using.
Zero-waste tips
• Beet greens, carrot tops, spinach, or arugula can be swapped in for the basil. Simply adjust the salt, pepper, and lemon zest to taste.
• Any leftover pesto can be saved in a sealed jar in the fridge for approximately 5 days. Use it as a ready-made pizza sauce, sandwich spread, or dip for your favorite fresh vegetables or crunchy snack.