1 endive
1 cup roughly chopped chanterelles
4 crushed garlic cloves
1/2 cup toasted pine nuts (walnuts work nice here too)
1/4 cup olive oil + little extra for frying
2–3 tbsp nutritional yeast
salt & pepper
Handful of fresh parsley
Toss the mushrooms and garlic in a fry pan with a little bit of oil. Fry on medium heat until they start to golden slightly.
Combine the mushrooms, pine nuts, yeast and oil into a food processor and pulse several times. Season with salt and pepper, add some parsley and adjust the oil if the consistency is too thick. Pulse a few more times.
Serve a dollop of chanterelle pesto on in an endive leaf as a cozy fall starter or indulgent lunch/brunch!