Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pesto parmigiana. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Pesto parmigiana is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Pesto parmigiana is something which I’ve loved my entire life.
Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan. I really must make it more often. The whole family licked the plate clean.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pesto parmigiana using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pesto parmigiana:
- Prepare See recipe for pesto
- Prepare 1 large aubergine
- Make ready 250 g mozzarella, chopped and left to drain well
- Make ready Olive oil
- Prepare Parmesan cheese
- Get to taste Salt
This baked chicken pesto parmigiana is one of my favorite busy weeknight meals. Paired with a salad, it is a rich, filling, low carb alternative to batterd & fried chicken parmigina. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves.
Steps to make Pesto parmigiana:
- Wash, slice and dry aubergine well using kitchen paper. Fry in a little oil until brown on both sides. Set a side and drain well on kitchen paper
- Preheat oven to 180. Start to layer the parmigiana in an oven proof baking tray. Aubergine, pesto, mozzarella and Parmesan, sprinkle of salt
- Continue until all ingredients are finished. Bake for about 30 to 35 minutes. Leave to rest for a while then enjoy 😊
Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Method Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor). Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
So that is going to wrap it up for this exceptional food pesto parmigiana recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
