John Myers
Radish Green Pesto
The perfect radish green pesto recipe with a picture and simple step-by-step instructions.
- Younger leaves made from about 1 – 2 bunch of radishes
- 30 g Parmesan
- 1 toe Garlic
- 2 tbsp Pine nuts
- Salt pepper
- 1 tbsp Lemon juice
- 100 ml Olive oil
- 500 g Spaghetti (or penne)
- Toast the pine nuts in a pan without oil. Wash leaves, remove hard stems, spin dry. Peel and finely chop the garlic. Grate the Parmesan. Cook the pasta according to the instructions on the package.
- In a tall container, puree the leaves, Parmesan, pine nuts, garlic, oil, lemon juice, salt and pepper with a hand blender, season to taste. Drain the pasta and pour the pesto over the hot pasta, mix to prevent it from sticking, distribute on plates and serve.
- Tip 3: If there is more pesto left, the rest can be used for salad dressing. Add a little white balsamic vinegar, a little sugar, salt, pepper and, if necessary, a little olive oil.
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