Before eggplants disappear from our pantries for the season, I’ll give you a simple recipe for an eggplant pesto inspired by the eggplant and walnut cream proposed by Giulia on her wonderful website Alterkitchen.
I used thai eggplant and used it to dress cheese tortellini. It is a rather delicate pesto, that is a good spin on the traditional walnut sauce traditional in Liguria and usually used to dress past or very simple ravioli filled with cheese and herbs. Don’t use it to dress tortellini with elaborate fillings or even simple ones with a distinctive flavor. You want the sauce to complement the filling not overpower it, and while the sauce works for cheese filling, it wouldn’t work for meat fillings or even for spinach and cheese.