Summary

Ingredients

• 50 g radish reen (corresponds to the reen approx. 2 bunch oranic radishes) *
• 20 g coriander reens
• 70 g almond (s), blanched
• 2 cloves garlic, (small)
• 1 teaspoon ground cumin
• 4 tablespoon lemon juice, preferably freshly squeezed
• 1 ½ teaspoon sea salt
• some pepper, from the mill
• 150 ml olive oil

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Instructions

1. Wash the radish green and the coriander and shake well dry. The radish green in particular needs to be washed very thoroughly, as it is often very sandy. Then roughly chop both. Coarsely chop the almonds with a blender, chopper or blender. Add the radish and coriander greens. Finely chop the garlic cloves or press them through the garlic press and add them as well. Add the sea salt and the spices and mix everything with the oil and lemon juice to a homogeneous mass. If you have a very powerful mixer / chopper / blender, you may be able to process all ingredients immediately without chopping. Either use the pesto immediately or fill it into a clean screw-top jar and store it in the refrigerator, covered with a little olive oil. It stays there for at least a week (I haven`t tried it longer). The pesto can be used like any other pesto. For example as a pasta sauce or for salads. * Please only take the firm, firm leaves from the radishes, when the radishes have already lay down a bit, the green is usually soft and unsightly. Of course, radishes from your own garden are particularly suitable. If that doesn`t work, you should take organic radishes, as they are not so contaminated.