Chorizo Flatbreads with Rocket Pesto
By OcadoLife
Published on 19 April 2022
Use the softer cooking chorizo for this peppery, punchy barbecue sizzler.Time and servings
15 minsTotal time
4Servings
15 minsCooking time
Ingredients
- 2 tbsp of pine nuts, toasted, for the pesto
- 380 g of cooking chorizo
- 1 clove of garlic, for the pesto
- 60 g of rocket, 25g for the pesto
- 25 g of fresh basil, for the pesto
- 80 ml of extra virgin olive oil, for the pesto
- 2 tbsp of grated parmesan, for the pesto
- 4 flatbread
- 2 red peppers, sliced
- 1 red onion, sliced
- 1 tbsp of mayonnaise
Method
Step 1
For the pesto, pulse 1 garlic clove, 25g rocket, 25g basil, 2tbsp toasted pine nuts and 80ml extra virgin olive oil in a blender. Stir in 2tbsp grated parmesan and season.Step 2
Then slice 1 red onion and 2 red peppers into chunky discs, lightly oil and cook on the barbecue until lightly charred.Step 3
Alongside them, grill 380g raw cooking chorizo (we used 2 x 190g packs Unearthed Mini Spanish Hot Spicy Cooking Chorizo Sausages) over medium coals for 5-6 mins.Step 4
Lightly toast 4 flatbreads, then spread each with 1tbsp mayo and top with rocket, vegetables and chorizo (sliced or cut in half) and dot with the rocket pesto. Fold over and serve.