Walnut pesto chicory leaves
- Published: 30 Nov 13
- Updated: 18 Mar 24
This simple canapé recipe is quick and easy to assemble, tasty, and great for vegetarians. Party food doesn’t get simpler than this.
Check out more wallet-friendly party food ideas.
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.
- Recipe from December 2013 Issue
Nutrition
Per canapé
- Calories
- 75kcals
- Fat
- 7.3g (0.9g saturated)
- Protein
- 0.9g
- Carbohydrates
- 1.5g (1.1g sugars)
- Fibre
- 0.3g
- Salt
- trace
delicious. tips
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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