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Chorizo Flatbreads with Rocket Pesto

Chorizo Flatbreads with Rocket Pesto

By OcadoLife
Use the softer cooking chorizo for this peppery, punchy barbecue sizzler.
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Time and servings

Total time
Servings
Cooking time

Ingredients

11 total
  • 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

4 steps

  1. 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.

  2. Step 2

    Then slice 1 red onion and 2 red peppers into chunky discs, lightly oil and cook on the barbecue until lightly charred.

  3. 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.

  4. 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.