Eggplant and Potato Pesto
- Number of Servings: 8
Ingredients
*one red potato cooked soft*one peeled medium sized eggplant roasted until soft*3/4 cup basil leaves*3 Tb. nutritional yeast*3 cloves garlic*Salt and pepper to taste
The first thing I do is get the eggplant roasting in the oven. Peel it, halve it and put it on a baking sheet that has been sprayed with pam. I roast it at 400 for about 30 minutes (or until it is soft).
While that is going you can either bake your potato or microwave it until it is soft.
Put EVERYTHING in a food processor or blender and blend until smooth. Put it on anything you like!
Number of Servings: 8
Recipe submitted by SparkPeople user NEWHOUSEBAILEY.
While that is going you can either bake your potato or microwave it until it is soft.
Put EVERYTHING in a food processor or blender and blend until smooth. Put it on anything you like!
Number of Servings: 8
Recipe submitted by SparkPeople user NEWHOUSEBAILEY.
Nutritional Info Amount Per Serving
- Calories: 36.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 148.9 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 2.4 g
- Protein: 2.5 g
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