Small Batch Radish Leaf + Basil Pesto
Ingredients
-
1
cup
fresh radish leaves, washed and loosely packed
-
1
cup
fresh basil leaves, washed and loosely packed
-
3
Tbsp.
extra virgin olive oil, best quality
-
3
Tbsp.
walnuts, toasted
-
2
Tbsp.
parmesan cheese, best quality
-
ΒΌ
tsp.
sea salt, freshly cracked
-
1
pinch
cracked black pepper
-
1
large
garlic clove, roughly chopped
Instructions
- Combine radish leaves, basil leaves, garlic, toasted walnuts, and one tablespoon of olive oil in a food processor and pulse until it starts forming a paste.
- Scrape down the sides as needed.
- Add parmesan cheese, salt, and pepper, then pulse a few times to combine.
- Slowly drizzle in the remaining olive oil while blending until creamy.
- Adjust salt and olive oil to taste and texture.
- Refrigerate for up to one week or freeze for up to three months.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
22g
Total carbohydrates
10g
Total protein
5g
Sodium
200mg
Cholesterol
5mg
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