RecipesPasta & Co

Barley with Tasty Aubergine & Parsley Pesto

by Micaela Harrasser

This pesto is one of my favorite sauces during summertime: it’s seasonal (meaning the aubergines are bursting with flavor – hopefully), light, quick to make and delicious!

Another quick, no-fuss recipe that will be ready in no time (especially if you are suing leftover, already cooked aubergines). The sauce is vegan, but feel free to add some cheese on top at the end for extra flavor 😉 in the summer it’s nice to eat cold food whenever possible – I really like barley when cold so I use it whenever I have a nice pasta sauce, like this one.

The parsley makes the sauce extra refreshing, but if you are not a fan you can try adding some mint instead (just add a bit less because it has stronger flavor). Same goes for peanuts: prefer something else? No problem! Swap them with almond, cashews or walnuts 😉 are you not a fan of aubergines, but still looking for a healthy, refreshing pasta sauce? I got you covered! Check my cold tomato sauce, and my basil & courgette sauce – divine!

[ratings]

Orzo with Aubergine & Parsley Pesto

Serves: 4x Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 medium aubergine finely chopped
  • 1tsp garlic paste / 1 clove of garlic
  • 10g Extra virgin olive oil plus some extra
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • 10g fresh parsley
  • 20g peanuts
  • 150g barley

Instructions

  1. First, cook the aubergine.
  2. Heat in a large, non-stick pan some olive oil, then add the chopped aubergine.
  3. Add the garlic, salt and stir well.
  4. During cooking, when it starts sticking to the bottom of the pan, add half glass of water and stir.
  5. ook on medium heat until it gets soft and dark in color, about 30 min.
  6. Once ready, set aside to cool down.
  7. Place a big pot with plenty of water to boil.
  8. Once boiling, add the barley (or pasta of choice) and cook until ready.
  9. In the meantime, in a food processor, add the peanuts and powder them.
  10. Add the aubergines and parsley.
  11. Mix until you get a smooth cream.
  12. Add the oil, lemon juice and a pinch of pepper.
  13. Mix again, taste and adjust seasoning if needed.
  14. The aubergine sauce is ready!

 

Notes

Storage: the sauce keeps in the fridge for about two days. Alternatively, it can be frozen.

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