Radish and basil pesto

Ingredients for 1 servings:

• 2 bunch radish leaves
• 15 leaves of fresh basil
• 150 ml olive oil
• 5 tbsp lemon juice, freshly squeezed
• 1 tsp, leveled salt
• 1 tsp, heaped cumin
• 70 g almond(s), blanched, optional
• 1 large garlic clove(s), optional

Instructions

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

simple, vegan

Wash the radish greens and shake them dry, then roughly chop them along with the basil leaves (I also use the radish green stems). Blend the chopped greens with olive oil, lemon juice, salt, and cumin in a food processor, blender, or immersion blender until smooth. If you have a powerful blender, you can skip the initial coarse chopping. If desired, add blanched almonds and a large clove of garlic—crushed or pressed—to the pesto. Use the pesto or store it in a clean jam jar in the refrigerator for up to 14 days.