Stuffed greens with a walnut and sundried tomato pesto
Ingredients:
3 heads of greens
100g sundried tomatoes
300ml olive oil
1 clove garlic
50g walnuts
1/4tsp dried sage
150ml vegetable stock
Method:
- Separate the leaves of the greens and steam until tender
- Lightly roast the walnuts in a heavy bottomed pan
- Blend the walnuts, olive oil, sage and tomatoes to a rough paste and season
- Put the oven on at 180C
- Cut the leaves into 4-6cm strips and spread with the tomato pesto and roll
- Put them in an oven dish and pour over enough stock to cover the bottom of the dish
- Brush with olive oil and cook for 15 minutes
Original Source:
Izzy Silvester
