Almond, basil and tomato pesto with chicory
serves 10
Easy
Total time:
Pesto is usually made with pine nuts but this version uses creamy almonds and tomatoes. Serve this rich vegetarian dip with grissini breadsticks for a quick party food or tossed with hot pasta as a weeknight supper.
Skip to ingredients
- 100g semi-dried tomatoes
- 50g whole almondstoasted
- 15g basilstems removed
- 20g flat-leaf parsleystems removed
- 4 tbsp parmesangrated
- 1 clove garlic
- extra-virgin olive oil
- to serve red or white chicory leaves or grissini
Nutrition: per serving
- kcal117
- fat11.1g
- saturates1.8g
- carbs1.9g
- sugars0g
- fibre0.9g
- protein2.6g
- salt0.22g
Method
step 1
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.