Walnut pesto chicory leaves

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.