Grilled Eggplant with Walnut Pesto

Recipe inspired by The California Walnut Board.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

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

INSTRUCTIONS

• 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!