Eggplant Pesto


  • 1 globe Eggplant
  • 2 cloves Garlic
  • 1/2 C Walnuts, chopped
  • 2 C Basil leaves, packed fresh
  • 3 T The Olive Grove’s Super Premium Extra Virgin Olive Oil, peppery or mild
  • 1 T Capers, crushed


Preheat oven to 350. Place eggplant on a baking sheet and bake until slightly collapsed and tender inside, about 1 hour. Remove from oven and let cool to the touch. Remove and discard skin, and coarsely chop flesh.

In a blender, combine eggplant, garlic, 1t salt, walnuts, basil, and olive oil. Puree. If too thick, add a touch more olive oil. Stir in capers. Serve with pita bread.