Radish Leaf Pesto with Almonds and Lemon

Radish Leaf Pesto with Almonds and Lemon

  • Preparation 10 min
  • Makes 1 ¼ cups (310 ml)
  • Freezes Yes
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free



    • 1 bunch radishes, for the leaves (see note)
    • ½ cup (125 ml) olive oil
    • ½ cup (35 g) Parmesan cheese, freshly grated
    • 1/3 cup (60 g) roasted almonds
    • 1 small garlic clove, chopped
    • ½ lemon, zest finely grated and the juice


Note from Ricardo

Use the leaves of smaller radishes as they will be less bitter.

Personal Note

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