Horseradish – Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 15 horseradish leaves, young, fresh
- 80 ml oil, virgin rapeseed oil
- 100 g walnuts, round
- little salt
- possibly parmesan
Print Recipe
Pin Recipe 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!
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