Vegetarian pesto made from radish tops and peanuts
Ingredients
For
4
personnes
- Makes 2 small jars:
- The leaves from 2 bunches of radishes
- 30 g of ground almonds
- 55 g of unsalted peanuts
- 1 to 2 cloves of fresh garlic, chopped
- 1 handful of fresh basil leaves
- 40 ml of full-flavoured olive oil
- Fleur de sel & freshly ground pepper
- 3 tablespoons of malted yeast flakes
Tip
Lyne’s tip: this is a vegetarian pesto, without cheese, which instead contains flakes of malted yeast. Feel free to opt for the version with Parmesan, in which case you should leave the malted yeast out of the recipe entirely.
Instructions
- Wash and dry the radish leaves.
- Place the radish leaves, ground almonds, peanuts, chopped garlic and basil in the bowl of a food processor and blend until smooth.
- Gradually add the olive oil until the mixture becomes smooth.
- Season with salt and pepper to taste. Then add the malted yeast.
- Blend again until the mixture has the consistency of pesto.
- Enjoy it with a plate of pasta or on toast, for example.
Tip
Lyne’s tip: this is a vegetarian pesto, without cheese, which instead contains flakes of malted yeast. Feel free to opt for the version with Parmesan, in which case you should leave the malted yeast out of the recipe entirely.
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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