Seared Endives with Sun-Dried Tomato Pesto and Parmesan
For the pesto: Drain the tomatoes and chop.
Peel garlic and finely chop garlic.
Toast the pine nuts in a dry pan until golden brown. Allow to cool.
Put the sun-dried tomatoes, garlic, Parmesan, pine nuts, 50 ml (approximately 1/4 cup) of the oil and 2 tablespoons of the tomato oil in a food processor and pulse until it becomes a paste. Add more oil if necessary to achieve the desired consistency. Season with salt and cayenne pepper.
Rinse and halve the endives. Melt the butter in a skillet and place the chicory cut side down. Season with salt and pepper, and allow to sear until golden brown, about 2-3 minutes. Turn the endives and cook for an additional 2-3 minutes on the other side. If the endives are not tender, add some water to the pan and cover until cooked through. To serve, divide the endives between plates along with the pesto. Garnish with Parmesan.