Pasta with Radish Pesto

Pasta with Radish Pesto

You don't have to use basil to make a delicious green pesto. :)

Pasta with Radish Pesto

Adapted from Kochen fast ohne Geld by Hans Gerlach


1 bunch radishes, cut into half-moon slices, leaves set aside
1 bunch spring onions, white parts only, sliced
1 pound dried pasta
salt and pepper

3 Tbsp nuts (pine, cashew, peanut are all fine)
leaves of 1 bunch of radishes, washed and drained
1 clove garlic
2 Tbsp lemon juice
2 Tbsp neutral oil
1-2 chiles

2 Tbsp olive oil

Roast the nuts in a dry pan until fragrant, set aside. Cut the radish leaves and the chile into rough chunks. Transfer to a mortar or food processor, add the rest of the ingredients and purée into a fine paste. (When using a food processor, you might need to add 1-2 Tbsp water to aid the mixing process.) Add salt and pepper to taste.
Cook the pasta until al dente. Meanwhile, fry the radishes and spring onions in a little olive oil. Toss the cooked pasta with the pesto and the vegetables and serve with grated parmesan.

1 comment:

Jeanne said...

Great alternative to basil! And an excellent way to use up those radish greens that I usually end up composting. :)