The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Recipe inspired by The California Walnut Board.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.


For walnut butter

  • 2 cups walnuts
  • Pinch salt (optional)

For pesto

  • 1/3 cup walnut butter made with the NutraMilk
  • ½ cup walnuts
  • 1 large bunch fresh basil (~2.5 ounces)
  • 1/2 cup packed fresh parsley, chopped
  • 1/2 cup grated parmesan cheese
  • Juice and zest of 1 lemon
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra virgin olive oil

For eggplants:

  • 4 small to medium eggplants, cut lengthwise
  • parsley to garnish


  • To make walnut butter:
    • Place walnuts in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Leave 1/3 in NutraMilk container and take out and store the rest for later us
  • To make pesto: Add basil, parsley, the rest of the walnuts, parmesan cheese, lemon juice and zest, garlic, salt and pepper to the NutraMilk. Press butter for 1 minute or until finely chopped and combined.

  • To make eggplants: Generously salt the eggplant and place eggplant into a colander over a bowl or over the sink. Let sit and drain for one hour. Rinse with cold water and thoroughly pat dry.
  • Brush both sides of eggplant with olive oil and season with salt and pepper.
  • Heat a grill or grill pan to medium-high heat. Place eggplant slices on the grill and cook for 4 to 5 minutes on each side, or until browned.
  • Serve eggplant with pesto and garnish with parsley!