Ingredients with Measurements:
- 2 cups of chopped chicory leaves
- 1 cup of walnuts
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic
- 1/2 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse the chicory leaves and pat them dry.
2. Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring occasionally, until fragrant and lightly browned.
3. Add the chicory, walnuts, Parmesan cheese, and garlic to the food processor or blender.
4. Pulse the mixture until it is finely chopped.
5. While the food processor or blender is running, slowly pour in the olive oil until the pesto is smooth and well combined.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 1/2 cups of pesto
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 130
- Fat: 13g
- Carbohydrates: 2g
- Protein: 3g
- Fiber: 1g
Substitutions for ingredients:
- Arugula or kale can be used instead of chicory.
- Pine nuts or almonds can be used instead of walnuts.
- Pecorino Romano or Asiago cheese can be used instead of Parmesan cheese.
- Lemon juice or vinegar can be used instead of garlic.
Variations:
- Add a handful of fresh basil or parsley for extra flavor.
- Use this pesto as a sauce for pasta, pizza, or grilled vegetables.
- Spread it on sandwiches or crostini.
- Mix it with mayonnaise or yogurt for a dip or dressing.
Tips and tricks:
- Toasting the walnuts brings out their nutty flavor and makes them easier to blend.
- Use a high-quality olive oil for the best taste.
- Adjust the consistency of the pesto by adding more or less olive oil.
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- This pesto is best served at room temperature, but can be gently heated in a saucepan or microwave if desired.
Presentation ideas:
- Serve the pesto in a small bowl or jar with a spoon or spreader.
- Garnish with extra chopped walnuts or Parmesan cheese.
Garnishes:
- Chopped walnuts
- Grated Parmesan cheese
- Fresh herbs
Pairings:
- Serve with crusty bread, crackers, or crostini.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Grilled vegetables
- Roasted chicken or fish
- Pasta or gnocchi
Troubleshooting advice:
- If the pesto is too thick, add more olive oil.
- If the pesto is too thin, add more nuts or cheese.
Food safety advice:
- Wash hands and surfaces thoroughly before preparing food.
- Store leftover pesto in the refrigerator and discard if it smells or looks off.
Food history:
- Pesto originated in Genoa, Italy, and traditionally includes basil, garlic, pine nuts, Parmesan cheese, and olive oil. This recipe puts a twist on the classic by using chicory and walnuts.
Flavor profiles:
- Nutty, earthy, and slightly bitter from the chicory.
Serving suggestions:
- Serve as an appetizer or snack with bread or crackers.
- Use as a sauce or dressing for pasta, pizza, or vegetables.
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