Parsley rosemary pesto

Sunchoke comes from central North America and was well known among Native Americans long before Europeans came.
It possibly contains the highest level of iron of all the edible roots and tubers, not forgetting copper and small quantities of vitamin C and B-group vitamins, and even more potassium than bananas.
Also: few fats, no cholesterol and very rich of fiber.


For two servings:

3 medium size sunchoke
2 mushrooms cut into small slices
1 stalk celery finely cut
2 tablespoons extra-virgin olive oil
1 cup parsley
1 tablespoon fresh rosemary
2 tablespoons lemon juice
2 tablespoons hazelnuts + 2-3 chopped as decoration
1 teaspoon nutritional yeast
Salt and pepper


Cut the sunchoke into thin slices with the mandoline.
Mix in a tablespoon of lemon juice to prevent darkening.
Add the mushroom and celery and mix.
Blend the other ingredients for a not too thin pesto.
Mix the pesto with sunchoke, mushrooms and celery, adjust with salt, garnish with chopped hazelnuts.