Radish Leaf Pesto with Almonds and Lemon
Ингредиенты
- 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
Инструкция
- 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.
