Radish pesto

Ingredients for 1 servings:

• 50 g radish greens (equivalent to the greens of about 2 bunches of organic radishes)*
• 20 g coriander leaves
• 70 g almonds, blanched
• 2 cloves garlic (small)
• 1 tsp cumin, ground
• 4 tbsp lemon juice, preferably freshly squeezed
• 1 ½ tsp sea salt
• some pepper, from the mill
• 150 ml olive oil

Instructions

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

delicious pesto made from radish greens

Wash the radish greens and cilantro and shake them dry. The radish greens in particular need to be washed very thoroughly, as they are often very gritty. Then roughly chop both. Roughly chop the almonds using a blender, food processor, or immersion blender. Add the radish and cilantro greens. Finely chop the garlic cloves or press them through a garlic press and add them as well. Add the sea salt and spices and mix everything with the oil and lemon juice until smooth. If you have a very powerful blender/chopper/immersion blender, you may be able to process all the ingredients whole. Either use the pesto immediately or pour it into a clean screw-top jar and cover with a little olive oil and store it in the refrigerator. It will keep there for at least a week (I haven’t tried it any longer). You can use the pesto like any other pesto, for example, as a pasta sauce or in salads. * Please only use radishes with leaves that are still plump and firm. If the radishes have been lying around for a while, the greens are usually already soft and unsightly. Radishes from your own garden are particularly good. If that’s not possible, consider organic radishes, as they are less contaminated.