Chicory with Red Pesto and Parmesan

Ingredients

• 8 small chicories
• 2 tbsp butter
• 100 g sun-dried tomatoes (in oil)
• 2 tbsp freshly grated Parmesan
• 2 Garlic cloves
• 2 tbsp pine nuts
• olive oil
• Sea salt
• Cayenne pepper
• 2 tbsp finely shaved Parmesan for garnish

Instructions

1. 1.

   Drain the tomatoes and chop them.

2. 2.

   Peel the garlic.

3. 3.

   Toast the pine nuts in a dry pan until golden brown; let cool.

4. 4.

   Blend the tomatoes with garlic, Parmesan, pine nuts, about 50 ml olive oil and 2 tbsp tomato oil (drained) into a paste. Adjust oil quantity as needed. Season with salt and cayenne pepper.

5. 5.

   Wash, trim, and halve the chicory. Add butter to a not-too-hot pan and place chicory cut side down. Salt, pepper, and cook for about 2–3 minutes until golden brown. Flip and cook another 2–3 minutes. If desired, add a splash of water and cover to finish cooking. Plate, spoon pesto over, and sprinkle with Parmesan.

6. 6.

   Serve immediately.