Trim the chicory’s stem and peel off any browning outer leaves. Slice the chicory lengthways in half, rince well in some cold water and set aside. To make the pesto, finely chop some parsley and place in a bowl with some grated lemon zest, garlic and parmesan. Add a good slug of olive oil and some white balsamic vinegar to achieve a nice consistency (I used some lemon flavoured olive oil mixed with some parsley oil I had made myself last week but plain, extra virgin olive oil would be just fine). Season with salt and pepper. Grill the inside part of chicory halves on a hot griddle pan or on a BBQ and place in a nice shallow dish. Drizzle over the pesto sauce at the last minute before serving
Trim the chicory’s stem and peel off any browning outer leaves. Slice the chicory lengthways in half, rince well in some cold water and set aside. To make the pesto, finely chop some parsley and place in a bowl with some grated lemon zest, garlic and parmesan. Add a good slug of olive oil and some white balsamic vinegar to achieve a nice consistency (I used some lemon flavoured olive oil mixed with some parsley oil I had made myself last week but plain, extra virgin olive oil would be just fine). Season with salt and pepper. Grill the inside part of chicory halves on a hot griddle pan or on a BBQ and place in a nice shallow dish. Drizzle over the pesto sauce at the last minute before serving
