Aubergine, green peas and pesto spread
3 Mar 2025
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
This aubergine, green peas and pesto spread is a lovely topping on crostini, toasted sourdough or oat biscuits. I made it with vegan pesto, but you can use normal pesto if dairy is not a problem for you.
Ingredients
- 1 aubergine
- 2 cloves of garlic
- 1 cup green peas
- 2 Tbsp red pesto
- ½ lemon, juiced
- 1 handful flat parsley leaves
- Salt and pepper
Instructions
- Put the aubergine on a roasting tray and roast for about 20 minutes in the oven or in an air fryer, until the flesh is soft. Let it cool, then scoop the flesh out, straight into a blender.
- Meanwhile, blanch the peas in boiling water for 3 minutes, drain and keep them in cold water.
- When the aubergine is in the blender, drain the peas and add to the blender.
- Add the pesto, lemon juice, garlic and parsley leaves.
- Blend until you get a creamy texture.
- Adjust the seasoning and serve.
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Categories
- Meal Type: - Air fryer - Appetizer - Bake - Dips - Everyday - Nibbles & Bites - Quick & Easy - Snacks - Starter
- Cuisines: - Italian
- Occasions: - Anniversaries - Dinner Party - Mothers Day - Parties - Picnic
- Ingredients: - Greens & Salads - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Low Cholestrol - Sugar Free - Vegan
- Skill Levels: - Easy
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