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Aubergine, green peas and pesto spread

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Meanwhile, blanch the peas in boiling water for 3 minutes, drain and keep them in cold water.
  3. When the aubergine is in the blender, drain the peas and add to the blender.
  4. Add the pesto, lemon juice, garlic and parsley leaves.
  5. Blend until you get a creamy texture.
  6. Adjust the seasoning and serve.