Summary

Ingredients

• 190 g kohlrabi leaves without a stem
• 1 clove garlic
• 100 g almond (s), peeled
• 1 teaspoon, leveled salt
• 0.25 ¼ teaspoon, leveled pepper, white
• 120 g extra virin olive oil

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Instructions

1. Wash the leaves, dry them well and remove the stem completely. To do this, fold the leaf in the middle and cut off along the stem. Discard the stems. Chop the leaves as small as possible and place in a container. Peel the garlic and cut very finely.
2. Chop the almonds and fry them lightly in a pan without fat.
3. Add the garlic, almonds, salt, pepper and the olive oil to the kohlrabi leaves and puree to taste.
4. Tip: I pour the olive oil into the container next to the leaves and weigh it. This saves me an extra container where there is always a bit of oil left.
5. Fill into as sterile glasses as possible and store in the refrigerator.
6. Tastes great with pasta or meat. This pesto is intentionally made without parmesan, which makes it suitable for vegans too. Parmesan can then still be added while cooking. Also suitable as a spread.
7. Note: Better to use the kohlrabi leaves than to throw them away. As hardly anyone knows, the leaves contain more vitamins than the kohlrabi bulb itself.