Summary

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

1. Radishes freshly picked from the garden have the best taste! Only use the young, beautiful herb for the pesto.
2. Sort the radish greens and remove all withered leaves and coarse stems. Wash well, drain (or put in the salad spinner). Then roughly cut.
3. Roast the almonds in a pan and then roughly chop them. Roughly chop the clove of garlic and radishes and grate the parmesan.
4. 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.
5. The pesto can be used just like basil pesto, with pasta or in Italian salads, etc.