Walnut pesto chicory leaves

Name: Walnut pesto chicory leaves
Yield: Makes 24
Cuisine: Italian recipes
Ingredients: 200g toasted walnuts; Small bunch of fresh oregano; Large bunch of fresh basil; 1 fat garlic clove; Zest and juice of a lemon; 175ml olive oil; 2 red chicory; Drizzle clear honey

Easy
December 2013

Easy
December 2013

Test kitchen approved

Makes 24
Less than 30 minutes

This simple canapé recipe is quick and easy to assemble, tasty, and great for vegetarians. Party food doesn’t get simpler than this.

Vegetarian recipes

Nutrition: per serving

Calories: 75kcals
Fat: 7.3g (0.9g saturated)
Protein: 0.9g
Carbohydrates: 1.5g (1.1g sugars)
Fibre: 0.3g
Salt: trace

Nutrition: per serving

Calories: 75kcals
Fat: 7.3g (0.9g saturated)
Protein: 0.9g
Carbohydrates: 1.5g (1.1g sugars)
Fibre: 0.3g
Salt: trace

Per canapé

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Ingredients

200g toasted walnuts
Small bunch of fresh oregano
Large bunch of fresh basil
1 fat garlic clove
Zest and juice of a lemon
175ml olive oil
2 red chicory
Drizzle clear honey

Method

Whizz the toasted walnuts in a food processor with the oregano, basil, garlic clove and the zest and juice of a lemon. Stir in the olive oil to make a coarse pesto. Season to taste, then set aside.
Cut off the root ends of 2 red chicory, then separate the leaves. Trim the ends of the 24 largest leaves, then spoon small piles of pesto onto each one. Drizzle a little clear honey over the pesto, then serve.