Sunchoke Chips with Spinach Pesto

30 Mins

1 lb Sunchokes, sliced thinly
2 oz Baby Spinach
1 oz Hard, Salty Cheese like Parmesan, Pecorino or SarVecchio (opt)
4 Tbsp Raw Almonds
1 clove Garlic
5 Tbsp Olive Oil
1/2 Lemon, juiced

Preheat oven to 400 degrees. Place spinach, almonds, garlic and cheese (if using), in blender or food processor. Process on low while slowly drizzling in 4 Tbsp oil. Season with lemon juice and pinch sea salt and pepper; set aside. In small bowl, toss sunchokes along with remaining oil and pinch sea salt. Spread evenly in single layer on lightly oiled baking sheet. Bake 15-25 minutes until dried and golden brown, turning once. Serve in bowl alongside spinach pesto.

30 Mins almonds arugula cheese Omnivore parmesan raw Recipe sarvecchio sunchoke Veg Vegetarian Winter