Horseradish pesto

Ingredients for 1 servings:

• 15 Horseradish leaves, young, fresh
• 80 ml oil, virgin rapeseed oil
• 100 g walnuts, ground
• little salt
• possibly Parmesan

Instructions

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

from fresh, wild horseradish leaves

Wild horseradish grows in meadows. It is striking for its large leaves and is best picked from June to July. For the pesto, you need about 10-20 young, green horseradish tips (leaves). The white flowers can also be collected and used. Place these in a mortar or grinder to finely grind the leaves. If necessary, you can also puree them with a hand blender. A little rapeseed oil is added occasionally. Finally, mix in the ground walnuts, and season the pesto with a pinch of salt. If desired, you can add Parmesan cheese, but it’s not necessary. The mixture is then poured into jars, and the pesto should always be topped with a layer of oil to aid storage. It will then keep for a long time in the refrigerator. You can use it in pasta dishes, or to make crusts or fillings for meat or fish dishes. You can also use pesto in salads or as a filling for ham. It has exactly the same pungency as the root, so always be careful!