Radish Leaf Pesto
  • ½ bunch of radish green
  • small handful parsley
  • 35g sunflower seeds
  • 50-70 good quality olive oil
  • 1-2 tbsp fresh lemon juice
  • salt, pepper
  1. Cover sunflower seeds with boiling water and let rest for at least 30 minutes. Meanwhile wash radish leaves and parsley and remove leaves from hard stalks.
  2. Strain sunflower seeds. Put together with greens in a blender or food processor and blend until smooth by adding the olive oil. Add lemon juice, salt and pepper to taste.
Instead of parsley you can use more radish leaves of course.
In a closed jar you can keep the pesto for at least one week in the fridge.
Recipe by piroggi at http://piroggi.com/radieschengruen-pesto