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Radish green pesto

updated

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Ingredients for 1 servings:

  • 100 g radishes – green
  • 6 radishes
  • 100 g almonds
  • 80 g Parmesan cheese (3 years old)
  • 80 g olive oil, maybe a little more
  • 5 garlic cloves
  • 10 g salt
  • some pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the very special pesto

Radishes freshly picked from the garden have the best flavor! For the pesto, use only the young, attractive greens. Sort the radish greens and remove all wilted leaves and coarse stems. Wash thoroughly, drain well (or put them in a salad spinner). Then roughly chop them. Toast the almonds in a pan and then roughly chop them. Roughly chop the garlic clove and radishes and grate the Parmesan cheese. Blend all ingredients in a blender until the pesto is smooth. Season with pepper and pour into jars, covering with oil. I freeze the jars. The pesto can be used just like basil pesto, with pasta or in Italian salads, etc.

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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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Radish green pesto