You have probably heard of Nose-to-Tail cooking, where all the parts of the animal are eaten. The same no waste food philosophy applies to vegetables and fruits as well, where it is called Stem to Leaf. Today, I used the green leaves of radishes, a part often gets thrown out, and I made a pesto out of it! So without further ado – here we go:
The leaves of one bunch of radishes
2 cloves of garlic
3 tablespoons of olive oil
20g pine nuts
3 tablespoons of parmesan cheese
Put the pine nuts into the food processor and pulse until a fine flour is obtained. If no food processor is available, grind the pine nuts with a rolling pin.
Finely chop the radish leaves – or them with the olive oil into a food processor and pulse until the desired consistency is obtained. Press in the garlic cloves. Mix parsley, oil, garlic cloves, parmesan and ground pine nuts, season with salt – and enjoy!
Tip: Serve with pasta or any other dish you like or fill in glasses and maybe make somebody a present.