Making Aubergines in cashew, lemon and honey pesto

A vibrant and satisfying salad made with slow-roasted aubergine and a punchy cashew-parsley pesto. Perfect warm or at room temperature.
This aubergine-cashew pesto salad is a flavour-packed dish that brings together creamy roasted aubergines and a rustic pesto made the old-school way—in a pestle and mortar. No food processors, no fuss, just pure goodness. It’s one of those recipes that feels indulgent but is made with real, whole ingredients you can feel good about.
Roasting the aubergine until it’s caramelized and soft gives it that melt-in-the-mouth texture. The pesto—made with cashews, parsley, lemon juice, and just a hint of honey—cuts through beautifully, giving you richness and brightness in every bite. Whether you’re serving this as a side, a lunch salad, or even spooned over grains or toast, it’s simple, seasonal, and satisfying.
A vibrant and satisfying salad made with slow-roasted aubergine and a punchy cashew-parsley pesto. Perfect warm or at room temperature.
Serves:
2 as a main, 4 as a side
Time to Prepare:
10 minutes
Time to cook or cure:
30–35 minutes
Skill
Roasting, pestle & mortar technique
Serves:
2 as a main, 4 as a side
Time to Prepare:
10 minutes
Time to cook or cure:
30–35 minutes
Skills:
Roasting, pestle & mortar technique
Best served fresh or slightly warm.
Leftovers keep in the fridge for up to 2 days—bring to room temp before eating.
Store pesto separately if prepping ahead to keep it vibrant.
A: Technically yes, but the texture won’t be the same. The pestle and mortar create a more interesting bite and a less uniform paste.
A: It can be! Just swap the honey for maple syrup or omit entirely.
A: Great on its own, or with grains like quinoa or farro, or alongside grilled fish or halloumi.
A: Yes. It keeps in the fridge for up to 3 days. Just give it a stir and a fresh squeeze of lemon before serving.
A: Absolutely. Try almonds, sunflower seeds, or pine nuts depending on what you have.
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