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.
Aubergine-Cashew Pesto Salad
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.
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
Ingredients & Tools
Ingredients
- 2 medium aubergines (about 600 g / 1.3 lb), quartered lengthwise
- 6 raw cashew nuts
- A handful of fresh parsley (about 10 g / 0.35 oz)
- 2–3 tbsp olive oil (30–45 ml / 1–1.5 fl oz), plus more for roasting
- Juice of ½ lemon (about 1 tbsp / 15 ml)
- 1 tsp honey (5 ml / 0.17 fl oz) – or maple syrup for vegan
- Salt to taste
- Freshly cracked black pepper to taste
Tools
- Oven
- Baking tray
- Knife
- Chopping board
- Pestle and mortar
- Small bowl
- Spoon or spatula
Useful guidelines
- Use firm, shiny aubergines for the best texture.
- Toast the cashews lightly in a dry pan for a deeper flavour before crushing.
- Don’t skip the pestle and mortar—it gives the pesto its lovely rustic texture.
- The salad is great warm but even better after 30 minutes rest to let the flavours settle.
Directions
Simply follow these steps in order to make Aubergines in cashew, lemon and honey pesto
- Preheat the oven to 200°C (400°F).
- Cut the aubergines into quarters lengthwise and place them on a baking tray.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 30–35 minutes until golden and caramelized.
- Meanwhile, toast the cashews in a dry pan over medium heat for 2–3 minutes, then transfer to a pestle and mortar.
- Add parsley and a pinch of salt, then grind until broken down but still textured.
- Add lemon juice, honey, and olive oil to the cashew mixture. Mix to form a loose pesto. Taste and adjust seasoning.
- Arrange the roasted aubergines on a plate or shallow bowl and spoon the pesto over the top.
- Finish with a drizzle of olive oil and a crack of fresh pepper.
Storage
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.
Frequently asked questions
Q: Can I use a blender instead of a pestle and mortar?
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.
Q: Is this recipe vegan?
A: It can be! Just swap the honey for maple syrup or omit entirely.
Q: What can I serve this with?
A: Great on its own, or with grains like quinoa or farro, or alongside grilled fish or halloumi.
Q: Can I make the pesto in advance?
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.
Q: Can I substitute the cashews?
A: Absolutely. Try almonds, sunflower seeds, or pine nuts depending on what you have.
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