Horseradish – Pesto

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wild horseradish grows in the meadows. It is noticeable for its large leaves and is suitable for collecting from around June to July.
For the pesto you need about 10-20 young, green horseradish tips (leaves). The flowers, which are white, can also be collected and used. These are put into a mortar or through a wolf and the leaves are crushed in this way.
If necessary, they can also be crushed with a hand blender. In addition, you always add a little rapeseed oil in between. Finally, the ground walnuts are mixed in and the pesto can be seasoned with a pinch of salt.
If you want, you can add Parmesan, but it doesn`t have to be. The mass is then filled into glasses and the pesto should always be filled with a layer of oil so that it can be stored better.
It can then be kept for a long time in the refrigerator.
You can use it for pasta dishes, or if you want to make crusts or fillings for meat or fish dishes. The pesto can also be used for salads or as a filling in ham.
It has exactly the same sharpness as the root, you should always pay attention to that!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.