Sicilian pesto can also be folded through warm pasta, used to top grilled prawns or smeared over pan-fried chicken breast. Photo: Marina Oliphant
Have your say
Ingredients
1/2 bunch basil
1/4 bunch flat-leaf parsley
100g almonds, blanched and toasted
1 garlic clove
1/4 mild green chilli, seeds included
100g fresh ricotta
50g grated pecorino
250ml olive oil
2 medium eggplants
Salt and pepper
Method
1. Place herbs, almonds, garlic and chilli in a food processor and pulse to a fine crumb.
2. Add cheeses then add enough oil to make a smooth, thick sauce.
3. Slice eggplants in half lengthways, then each half into 4 long wedges.
4. Sprinkle salt over eggplant and leave for 15 minutes, then rinse and dry.
5. Preheat grill, season eggplant and brush with oil, then grill until golden and cooked. Serve warm with pesto.
* Leftover pesto will keep in the fridge for a week.
* Serve with a small green salad.
Advertisement 
Comments
Be the first to comment.
New user? Sign up
Make a comment
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your comment has been submitted for approval.
Comments are moderated and are generally published if they are on-topic and not abusive.