Radish leaf hazelnut pesto
Pesto
Italian cuisine

Ever since I came across a delicious day recipe for radish pesto using the leaves, I've been raring to go. Eager to use some hazelnuts from my deep freezer and hazelnut oil which has been languishing in my pantry, I combined them. The pesto has a bright green colour, a slightly peppery flavour with a gentle edge of bitterness. Tips : 1) once my hazelnuts have cooled, I grind them in my spice grinder and add that to the mix to be blended. 2) I always minimise the salt I use in the making of my pesto till the end (and after I've added the cheese). This prevents me from oversalting. 3) Add 1/3 of the grapeseed oil and increase if you want it thinner
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