Spinach Pesto

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Ingredients

4 servings

2
200 g
400 g
240 g
4
80 g Aubergine
Spinach
Canned cannellini beans
Cherry tomatoes
Naan bread
Walnuts 200 ml
70 g
2 TBL sp
1 tea sp
1
2 cloves Coconut milk
Tomato paste
Red pesto
Oregano (dried)
Red onion
Garlic

Tip

If you like the tomatoes soft add them earlier, if you prefer them having a bit of bite add them later.

Prep

10 min

1. Dice onion and mince garlic
2. Cut aubergine into quartered slices
3. Halve cherry tomatoes
4. Chop walnuts
5. Preheat oven to 180°C

Cook

25 min

Spread aubergine on a baking tray and bake

drizzle with olive oil, season with salt and pepper to taste ~20 min at 180°C, toss halfway

In the meantime, sauté onion and garlic

~5 min

Add oregano and tomatoes

stir, add a lid ~5 min

Add beans, tomato paste, pesto and coconut milk

drain beans before adding, stir and add lid back on to simmer ~8 min

Bake naan bread

~4 min at 180°C

In the meantime, add spinach

stir and season with salt and pepper to taste, until spinach is wilted ~2 min

Add aubergine

stir ~1 min

Serve with walnuts on top and naan bread to dip.