Hello lovely readers! I know it’s been forever since my last post. Life is busy! When I don’t have a lot of time for experimenting in the kitchen, there a few vegan blogs that I know I can rely on for something quick and yummy. One of those that I’ve loved for a while is Fat Free Vegan Kitchen. This is a recipe of Susan’s that I tweaked to accommodate what I had on hand in the house, and it turned out delicious. I had a lot of cilantro in the fridge that needed to be used so I used that instead of basil, and walnuts instead of almonds, which I prefer in pesto anyway. This is much lower fat than traditional pesto too, since the creaminess of the eggplant replaces the need for any oil. And the best part is that it can be used as a dip, sandwich spread, or as an addition to pasta, and all busy vegans can appreciate foods with multiple uses!
More recipes to come soon. My spring CSA share starts next month so I’ll soon have more veggies than I know what to do with!
Enjoy!
One poor persnickety vegan 
May 06, 2012 @ 14:40:55
Spicy, olivey, awesome!
May 06, 2012 @ 16:10:01
I literally tried this immediately after I read it I made some pasta sauce yesterday with eggplant and I had some left over and when I saw your post i figured it was meant to be. I used roasted red peppers and basil though because I didn’t have any sun dried tomatoes. I’m waiting on it to chill now but it smells so delicious! thanks for posting this.
May 06, 2012 @ 21:27:18
Cool let me know how it turned out. Thanks for reading!
May 07, 2012 @ 12:49:20
It looks delicious as well as a versatile dish! Thanks for posting – I shall try it.