Classic Italian Pesto that uses fresh mint instead of basil! A wonderful combination for the plant based eater!
Cut eggplant into strips about 2 inches long and 1/2 inch thick.
In a colander or bowl add a few pinches of sea salt to eggplant strips and let sit while you prepare the pesto.
For the pesto, place all ingredients in a food processor except the olive oil. Blend until smooth, then stream the olive oil in gradually until mixture thickens.
Cook the penne following the instructions on the package. At about 8 minutes add the eggplant cook for another 3-5 minutes.
Drain well and mix in in 3/4 of the pesto sauce and walnut halves. Garnish with fresh parsley, walnuts and pumpkin seeds and a dollop of pesto on top. Serve immediately.