Creamy Asparagus Pesto with Radishes, Sunflower and Almond Kernels
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g asparaus, white
- 8 small radishes
- 3 cloves garlic
- 80 g sunflower seeds
- 20 g almond (s)
- 20 g parsley
- 0.5 ½ lemon (s), add the juice
- 100 ml olive oil, possibly a little more
- 100 g cheese, Leerdamer 45%, in one piece
- 1 teaspoon salt, for the asparagus cooking water
- 1 pinch (s) sugar for the asparagus cooking water
- Sea salt, from the mill
- Pepper, more colorful, from the mill
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Bring water to a boil in a saucepan.
- Peel the asparagus in the lower third, cut off the ends and cut into small pieces.
- Put in the boiling water, seasoned with salt and sugar, and cook for about 5 minutes in an open saucepan.
- Clean the radishes and cut them into pieces.
- Peel the garlic and cut into pieces.
- Roughly cut the parsley.
- Now put all the ingredients (except the cheese and the spices) in a chopper and puree.
- Put the finished mixture in a bowl, grate the cheese and stir in.
- Season to taste with the spices, stir well again and pour into glasses.
- Will keep in the refrigerator for several months.
- A very creamy, fine pesto with pasta, potatoes or meat.
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