Chicory and Dips - James Martin Chef

Ingredients

• 1 large bunch basil
• 2 cloves garlic
• 50g pine nuts
• 50g grated parmesan cheese
• 100ml olive oil
• 1 small bunch oregano
• 4 red peppers roasted
• 50g hazelnuts, toasted
• 50g almonds toasted
• 2 tsp smoked paprika
• 2 slices white bread
• 2tbs sherry vinegar
• Salt and pepper
• 1 bulbs garlic roasted in 1 tbsp olive oil for 30 minutes cooled
• 2 egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 200ml veg oil
• 1 lemon zest only
• 1 tsp garlic paste
• 1 small onion blitzed
• 1 small bunch parsley, chives and mint finely chopped
• 1 tsp worc sauce
• 250ml buttermilk