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Kimchi x Aubergine Pesto
on Gnocchi


This pesto is easy to make and can be integrated as many different types as you can add different garnish and crisps.

Serves 4, with a protein of your choice or on its own


  • 1 Aubergine cut into big pieces

  • 5 Tablespoon Kimchi 

  • 1 white onion sliced

  • 2 Tablespoon soy sauce (best if naturally fermented)

  • 2 teaspoon Gochujang

  • 2 teaspoon Honey

  • 1 tablespoon of olive oil - for Aubergine also

  • 1 tablespoon of walnut oil - for Aubergine also

  • 1 tablespoon of sesame oil - for Aubergine also

  • 1 teaspoon salt

  • 1 teaspoon pepper 



  1. Set a small pot with water and steamer on medium heat for Aubergine

  2. Once the water is boiling, put the aubergine to steam it thoroughly. - Usually around 6 to 10 min

  3. Turn off the stove and be mindful of the heat, peel the skin off of aubergine.

  4. With peeled Aubergine In a mixing bowl (or a salad bowl) before it gets too cold, add Sesame oil, Olive oil, Walnut oil, salt, and pepper.

  5. With a masher or salad spoon, mash the aubergine all together. Leave it on the side.

  1. On a medium size pan, on medium heat, heat up 2 teaspoons of vegetable oil.

  2. Once the pan is ready, add Kimchi, give a slow stir, and cook for 5 min.

  3. Once you can see the Kimchi's cabbages are ready, add the walnut oil, olive oil, and onion slices.

  4. Once the onion begins to be translucent, add Gochujang, honey, and soy sauce.

  5. After about 3 more min, turn off the heat.

  6. Add sesame oil and Aubergine mash. Give a good stir.

Make sure that the heat is between medium or medium-low heat.

Remember that sesame oil is added (oftentimes) after the heat is turned off. 

You can use this pesto for Gnocchi, pasta, pizza, wraps, or serve with rice simply and so many other dishes.

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