INGREDIENTS:

Handful of Basil Leaves

2 large garlic cloves

1/2 cup olive oil

Handful of Pine Nuts

1/2 cup Parmesan Cheese

1 Whole Aubergine (grilled)

Salt/Pepper - season to taste

3-4 Sun-dried Tomato pieces

Squeeze of lemon juice.

METHOD:

‘The Open Flame Way’

1. Wipe the Aubergine clean. Place the Aubergine directly on a gas stove flame, turning every 3-4 minutes with a set of tongs.
2. You want to see the skin burn but not quite to bursting, it will begin to deflate and flake.
3. The whole process should take no more than 10 minutes
4. Remove the Aubergine carefully as the hot gas escaping from inside can burn your skin.
5. Using the tongs, hold upright over a chopping board and with a fork scrape the skin away in a downward motion. Carefully picking away any residue burnt skin.
6. Chop off the stem, place the flesh in a bowl and mash with a fork.

‘Oven Roasted Way’

1. Wash and dry eggplant.
2. With a knife cut deep slits all around the eggplant. Bake at 450 degrees for half hour or until soft. Remove from oven and place in a sealed zip lock. Let sit for 10 minutes, this makes it very easy to remove the skin.
3. Leave to cool completely.

The Pesto

1. Add the remainder of the ingredients and with a hand blender, blend to a smooth consistency.
2. Transfer to a container and drizzle to top with oil, this helps preserve the colour. Seal with a lid or serve with pasta.