Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

March 25, 2014

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Eggplant Pecan Pesto


Here's a superb dairy-free pesto that is very simple to prepare. It is equally delicious as a dip or topping served at room temperature or as a warm sauce over pasta or grains.

Makes about 3 cups


1/2 cup water, more or less as needed
1 medium onion, diced
1/2 teaspoon crushed garlic
1 large eggplant, peeled
1 cup pecans
1/2 cup firmly packed fresh basil
2-3 tablespoons fresh lemon juice
2-4 tablespoons light miso


Heat water in a large non-stick skillet. Add onion and garlic and cook over medium-high heat for 5 minutes.

Meanwhile, cut eggplant into 1/2-inch cubes. Add to onion, cover, and reduce heat to medium. Cook, stirring often, until eggplant is very soft, about 25 to 30 minutes. If necessary, add a little more water to keep eggplant from sticking to pan. When tender, transfer eggplant mixture to blender. Add remaining ingredients and process until completely smooth. Mixture will be thick.

Serve immediately while warm or at room temperature. Store leftovers in refrigerator and reheat to serve.

Per 1/2-cup serving: 172 calories; 12.5 g fat; 1.1 g saturated fat; 65.4% calories from fat; 0 mg cholesterol; 3.4 g protein; 15.4 g carbohydrates; 6.1 g sugar; 5 g fiber; 217 mg sodium; 32 mg calcium; 1 mg iron; 4.4 mg vitamin C; 143 mcg beta-carotene; 0.7 mg vitamin E

Source: Breaking the Food Seduction by Neal Barnard, M.D.; recipe by Jo Stepaniak; © Jo Stepaniak 2005, published by permission.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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