Zero-waste cooking helps reduce food waste and control our expenses. This eco-responsible routine is very easy to set up: buy in bulk, use a gourd, make preserves or cook the peelings. Radish leaf pesto is a perfect example of this latter practice. Express recipe ultra simple to make, it makes it possible to obtain a delicious pesto to taste on toast, to accompany pasta or garnish a tart base. Thanks to Julie and Martin for the recipe!
Recipe for 1 glass jar (30cl)
Prep time 5 minutes
1 bunch of radishes
1 cup of almonds, hazelnuts or walnuts (about fifteen nuts)
2 tbsp grated parmesan
2 clove garlic
Wash the radish tops and spin them
Chop the garlic leaves and cloves in a chopper or blender
Add the parmesan and pour in the olive oil until the pesto is obtained
salt and pepper
Pour into a glass jar with a lid
Notes et suggestions
The pesto will keep in the fridge for about a week. You can add 4/5 basil leaves to the pesto. You can replace the radish fades with carrot fades or Swiss chard leaves.
cover pic © aflavorjournal