Kohlrabi leaf pesto

Ingredients for 1 servings:

• 190 g kohlrabi leaves without stems
• 1 clove(s) garlic
• 100 g almond(s), peeled
• 1 tsp, leveled salt
• ¼ tsp, levelled pepper, white
• 120 g extra virgin olive oil

Instructions

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

particularly rich in vitamins, vegan

Wash the leaves, dry thoroughly, and remove the entire stem. To do this, fold the leaf in half and cut along the stem. Discard the stems. Chop the leaves as finely as possible and place them in a container. Peel the garlic and chop very finely. Chop the almonds and lightly roast them in a dry pan. Add the garlic, almonds, salt, pepper, and olive oil to the kohlrabi leaves and puree to taste. Tip: I pour the olive oil directly into the container with the leaves and weigh it. This saves me having to use an extra container, where there’s always a bit of oil left. Pour into sterile jars and store in the refrigerator. Tastes great with pasta or meat. This pesto is intentionally made without Parmesan, making it suitable for vegans. Parmesan can always be added during cooking. It’s also suitable as a spread. Note: It’s better to use the kohlrabi leaves than to throw them away. What few people know is that the leaves contain more vitamins than the kohlrabi bulb itself.