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Kitchen Notebook

March 13, 2017

Sunchoke Chips with Arugula Almond Pesto

30 Mins

Serves 2

Ingredients

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

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


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

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


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