Almond, basil & tomato pesto with chicory
A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta
Difficulty and servings
Serves 10
Preparation and cooking times
Ready in 15 minutes
Vegetarian
- Put the tomatoes in a food processor and blend. Add the remaining ingredients except the oil, chicory and grissini. Add some seasoning and start to purée. while it's whizzing, pour in enough olive oil to make a dipping consistency. This is best made with a bit of texture to it, so don't grind the nuts too finely. Taste for salt.
- Serve with red and white chicory leaves and grissini breadsticks, or you can use any crudités you like.
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
Recipe from olive magazine, January 2009.
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http://www.bbcgoodfood.com/recipes/8895/
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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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A veggie Italian dish that is great for entertaining a crowd
11
ratings
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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17 September 2011
Jacqueline Fenner commented on this recipe
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17 April 2013
Jodie Rees rated and commented on this recipe
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