80g jarred anchovies, drained;
2 heaped tbsp pistachio pesto;
3 cloves of garlic;
2 tbsp lemon juice;
160ml extra-virgin olive oil;
110ml cold water;
1 tsp runny honey;
Pinch of cayenne pepper;
Few heads of red chicory, leaves separated.
If using a bullet blender, put the drained anchovies, pistachio pesto, garlic, lemon juice, olive oil, the water, honey and cayenne pepper into the blender and blitz until you have a smooth sauce.
If using a stick blender, put the anchovies into a bowl with the garlic and lemon juice and blitz to a paste. Still blitzing, pour in a third of the oil, and when that’s well absorbed, add a third of the water, and carry on until both are used up. Blitz in the pesto, honey and cayenne pepper.
Arrange into individual dipping bowls and adorn with your chicory leaves around it.