Spinach Pesto

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Ingredients

4 servings

1 kg
6
10
100 g
180 g Potatoes (waxy)
Heads of chicory
Sun-dried tomatoes
Walnuts
Soft goat cheese 2 TBL sp
15 g
2 Honey
Fresh thyme
Red onion

Prep

15 min

1. Cut onion into half rings
2. Cut potatoes into slices
3. Cut chicory into quarters and remove the core (to reduce bitterness)
4. Cut sundried tomatoes into strips
5. Cut goat cheese into 1 cm cubes
6. Preheat oven to 200°C

Cook

30 min

On an oven tray, spread the potato slices

Add the chicory, onion, walnuts, sundried tomatoes, goat cheese, and thyme twigs on top

you might need two oven trays or spread the potatoes separately on an extra oven tray

Season with salt and pepper and drizzle with olive oil

make sure the olive oil covers the thyme twigs so they give off their flavor

Spread the honey on the chicory parts

Bake in oven

~25 min at 200°C, if you’re using two baking trays, switch positions halfway so the bottom tray is on top. In this case you might also need to bake it for 5-10 minutes extra so everything browns evenly.