Radish leaves pesto
This is another pesto recipe that I am sharing with you on this blog. So far, I have included a recipe for wild garlic pesto and carrot greens pesto. This time, I have a pesto recipe for you made from leftovers, which in this case are radish leaves. For a very long time, the radish root used to be the only part of that vegetable that I ate. This changed some time ago, and now I also use radish leaves in my kitchen. In fact, the only dish for which I use radish leaves is pesto.
Radish leaf pesto is healthy, tasty and easy to prepare. It will be perfect served on croutons, as an addition to pasta, meats and salads. I encourage you to make this pesto now.
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Ingredients for radish leaves pesto.
- 40 g almonds
- 40 g radish leaves
- a pinch of salt
- 2 big cloves of garlic
- 40 g Parmesan cheese
- 100 ml olive oil
- 4 tablespoons of lemon juice
How to make radish leaves pesto.
Put the almonds in a bowl, pour boiling water over them and set them aside for 30 minutes. After this time, pour off the water, cool the almonds and transfer them into a tall container. Add the washed and finely chopped radish leaves, mashed garlic, grated Parmesan cheese, lemon juice, olive oil and a pinch of salt to the almonds. Using a hand blender, blend all the ingredients into a homogeneous mass. Transfer the finished pesto into a jar.
Good to know when making radish leaves pesto.
To prepare my pesto, I used unpeeled almonds. I did not peel them after scalding, I blended them with the peel.
You can replace the almonds with walnuts, pine nuts or cashews. Cashew nuts should be scalded with boiling water beforehand, just like almonds.
Do you like pesto? If so, try our recipe for Carrot greens pesto.
