Take pesto to the next level by making this version from Udine, Italy using smoky, roasted eggplant.
1 clove garlic, chopped
1 bunch basil
1 bunch parsley
Walnuts (pine nuts or cashews work too)
Extra-virgin olive oil
Preheat oven to broil with a rack set in the middle. (If you don't have a broiler, just turn oven on as high as it will go.)
Cut the eggplant in half the long way and place halves skin side up on the baking sheet. Place in broiler until skin is browned, even a little burned.
Once cooked, let cool then use a spoon to scoop out the meat of the eggplant. Discard the skin.
In a food processor, add the scooped out eggplant, garlic, basil, parsley and nuts. Blend for a few seconds, then stream in olive oil and continue to blend until it forms a paste.
Serve with focaccia bread, on pasta or on top of a caprese salad.