Radish Leaf Pesto Recipe

By andreajayros

Ingredients

• 2 large handfuls of good-looking radish leaves, stems removed
• 30 grams (1 ounce) vegan cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
• 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
• 1 clove garlic, germ removed, cut in four
• a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
• 2 tablespoons olive oil, plus more to get the consistency you like
• salt
• pepper
• ground chili pepper

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from chocolateandzucchini.com

Preparation

Step 1

Put all the ingredients in a food processor or blender and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.)

Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.