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Radish green pesto

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Ingredients for 4 servings:

  • 6 handfuls of radish leaves, fresh
  • 4 cloves garlic
  • 60 g sunflower seeds
  • 60 g Parmesan, grated
  • 100 ml olive oil
  • some lemon juice, freshly squeezed
  • e.g. sea salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Roast the sunflower seeds in a pan without fat. Purée the radish leaves, garlic, sunflower seeds, Parmesan cheese, lemon juice, and sea salt with a hand blender. Gradually add the olive oil while puréeing. Pour the pesto into small jars, store in the refrigerator, and consume within five days. Tip: Tastes great with pasta or as a spread.

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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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