Chicory leaves with walnuts and pesto

Name: chicory leaves with walnuts and pesto
Cook time: 15 min
Total time: 15 min
Yield: 20
Ingredients: 2 stumps chicory; 1 bag arugula spicy (40 g); 1 tray basil (15 g), only the leaves; 50 ml olive oil; 50 g Parmesan cheese planed; 1 tray walnuts (60 g), coarsely chopped

A tasty recipe. The snack contains the following ingredients: chicory, rocket (spicy (40 g)), basil ((15 g), only the leaves), olive oil, Parmesan cheese (shaved), walnuts ((60 g) and coarsely chopped).

Ingredients

Kitchen Stuff

food processor

Directions

Remove the underside of the chicory and remove 20 leaves. Lay on a scale. Keep 1 hand of arugula behind. Put the rest of the arugula and the basil in the food processor and finely crush into pesto. Pour in the oil and add 1 tsp pepper and 1 tsp salt.
Divide the arugula over the chicory leaves. Drip the pesto over it. Divide the Parmesan cheese over it and garnish with the nuts. Serve immediately.

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Nutrition

55Calories

Sodium9% DV215mg

Fat8% DV5g

Protein4% DV2g

Carbs19% DV57g

Fiber16% DV4g

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