Almond, basil & tomato pesto with chicory

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it�s definitely NOT suitable for vegetarians.

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• Jodie Rees

  17 April 2013

  Jodie Rees rated and commented on this recipe

  

  I am so impressed with this recipe. I never thought to make my own pesto, but it was so easy and the result was delicious. I made it to serve with pasta for a play date of 6 children and they all loved it!

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Ingredients

• 100g semi-dried tomatoes
• 50g whole almonds , toasted
• 15g basil , stems removed
• 20g flat-leaf parsley , stems removed
• 4 tbsp parmesan , grated
• 1 garlic clove
• extra-virgin olive oil
• red and white chicory leaves and grissini to serve

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 15 minutes

Vegetarian

Ingredients

• 100g semi-dried tomatoes
• 50g whole almonds , toasted
• 15g basil , stems removed
• 20g flat-leaf parsley , stems removed
• 4 tbsp parmesan , grated
• 1 garlic clove
• extra-virgin olive oil
• red and white chicory leaves and grissini to serve

Per serving

117 kcalories, protein 2.6g, carbohydrate 1.9g, fat 11.1 g, saturated fat 1.8g, fibre 0.9g, salt 0.22 g

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