Red Chicory with Pecan and Kale Pesto

by Matt Budden


Great with party drinks as a healthy alternative

Serves 20 as a canape or snack

Ingredients

  • 1 head Red Chicory 
  • 1 small bunch kale - thick ribs removed
  • 100g cup pecans
  • 1 to 2 tablespoons lemon juice, to taste
  • 1 medium-to-large clove garlic
  • Pinch teaspoon fine sea salt
  • 100ml cup extra-virgin olive oil
  • 75g grated Parmesan cheese

Method

  1. In a food processor, combine the kale, pecans, lemon juice, garlic, and salt. Turn on the food processor and blend until the kale and pecans have broken down into small pieces.
  2. Trim the base of the red chicory, separate the leaves keeping them whole and wash thoroughly  
  3. While running the machine, drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Then add the cheese and process briefly to combine.
  4. Top the chicory with the pesto and serve 

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