Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g radishes - reen
- 6 radishes
- 100 g almond (s)
- 80 g parmesan, (3 years old)
- 80 g olive oil, possibly a little more
- 5 clove (s) garlic
- 10 g salt
- some pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Radishes freshly picked from the garden have the best taste! Only use the young, beautiful herb for the pesto.
- Sort the radish greens and remove all withered leaves and coarse stems. Wash well, drain (or put in the salad spinner). Then roughly cut.
- Roast the almonds in a pan and then roughly chop them. Roughly chop the clove of garlic and radishes and grate the parmesan.
- Puree all ingredients with the mixer until the pesto is nice and homogeneous. Season to taste with pepper and pour into glasses, cover with oil. I freeze the glasses.
- The pesto can be used just like basil pesto, with pasta or in Italian salads, etc.
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