Walnut pesto chicory leaves

Walnut pesto chicory leaves
  • Serves icon Makes 24
  • Time icon 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.

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

Per canapé

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

  1. 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.
  2. 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.

delicious. tips

  1. There will be leftover pesto: store in an airtight container in the fridge for up to 5 days. Add to pasta or scoop up on crusty bread.

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