Radish green pesto

Ingredients for 3 servings:

• 1 bunch of radish leaves
• ½ bunch radishes
• 2 spring onions
• 1 onion(s), sliced
• 1 clove(s) garlic
• 40 ml olive oil
• 40 ml tomato(s), pureed, or 1 handful of sun-dried tomatoes
• 40 g hazelnuts, ground
• ¼ lemon(s), the juice
• ½ tsp salt
• ½ tsp sugar
• pepper
• Paprika powder
• Herbs of Provence

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegan

Thoroughly wash the radish greens, radishes, and spring onions, removing the roots and chopping them finely so that the hand blender doesn’t overwork them. Finely chop the garlic clove, press it down with the flat side of a knife, and fry it with the onion over medium heat. Also chop the sun-dried tomatoes slightly. This isn’t necessary if you’re using passata. Blend all ingredients in a suitable container with a hand blender until you have a fairly smooth, lump-free mixture. Season to taste with lemon juice, salt, sugar, and the spices. Non-vegans can, of course, refine this pesto with a little Italian hard cheese. It tastes great with pasta or on homemade bread. Covered with olive oil, it will keep in the fridge for a few days, but should be used up soon. Alternatively, it can also be frozen.