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Radishes and radish with pumpkin seed pesto

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Ingredients for 2 servings:

  • 2 tbsp pumpkin seeds
  • 1 garlic clove(s)
  • 1 bunch of parsley
  • salt and pepper
  • 4 tbsp olive oil
  • 1 tbsp Parmesan, grated
  • 2 tbsp pumpkin seed oil
  • 1 bunch of radishes
  • 200 g radish(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

IBDMS Snack / WE Lunch

Roast pumpkin seeds in a non-stick pan until they puff up, then let them cool again. For the pesto, peel the garlic, wash the parsley, and shake dry. Make a pesto with all ingredients except the radishes and turnips, ideally using a food processor with a chopping blade. Wash and trim the vegetables: Halve the radishes, peel the turnips, and slice them. 345 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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