Name: Radish Leaf Pesto with Almonds and Lemon
Prep time: 10 min
Total time: 10 min
Yield: 1 ¼ cups (310 ml)
Ingredients: 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

Ingredients

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

Preparation

Wash and drain the radish leaves. Pat them very dry with a clean dishcloth. On a work surface, coarsely chop the leaves.
In a blender or food processor, purée the leaves with the remaining ingredients until smooth. Season with salt and pepper. The radish leaf pesto will keep for 2 weeks in an airtight container in the refrigerator or 6 months in the freezer. Cover the surface of the pesto with a thin layer of oil to prevent oxidation.

Note from Ricardo

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

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Radish Leaf Pesto with Almonds and Lemon

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Mini Food Processor