Radish Leaf Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g radish leaves
- 1 clove garlic
- 60 ml olive oil
- 40 ml vegetable stock
- 2 tablespoon sunflower seeds, alternatively pine or cashew nuts
- a bit salt
Print Recipe
Pin Recipe Instructions
- First, briefly toast the sunflower seeds in a coated pan without oil and set aside to cool.
- Wash the radish leaves and peel them into small pieces. Cut the garlic into large pieces. Then grind the leaves, garlic, olive oil and broth (you can also just use oil, then more) with a hand blender or blender. Add the sunflower seeds and mix again. How finely you chop everything is up to your personal taste. Finally, add salt to taste.
- One of my favorite recipes for a quick pasta dish in summer. I also find it particularly good with whole wheat pasta. But it is also suitable as a spread, and I think it`s awesome that you can make it from leftovers that you would otherwise just throw away.
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