Maybe you are as lucky as I am and can call a small garden your own? To me having a garden while living right in the city of Hamburg is pure heaven. I love sitting there, maybe a barbecue with friends or just good glas of wine. A while ago I started growing a couple of vegetables in it. I have some spinach, kale and radishes. When my radishes where ready to be harvested and looking at the pretty green of the radishes I started thinking. Those greens are to beautiful to be thrown into the garbage.
Radish leaves are not only pretty but they are extremely healthy because of the bitters in the leaves they can help your digestion. The Radish Leaf Pesto is easily made and also good for your budget. I try to not waste any food if possible. This is not always easy especially when you do have a blog and need to create some recipes but when I have lots of food I try to invite friends. My friends love when I trow one of my food parties and they can try all my new recipes.
Further when shopping I try to only buy what I really need. Sometimes I still have food left, then I try to come up with creative, quick ideas on how to preserve them. For example I invested in a dehydrator. I started with a rather cheap one to see how much I use it. Couple of weeks ago for my birthday I upgraded to a bigger version. With a dehydrator you can preserve vegetables, fruit and herbs pretty easy.
Making pesto out of left over vegetables is a nice way to get rid of left over vegetables or herbs. You also do not need to use expensive parmesan or basil for it. My Radish Leaf Pesto is made with nutrional yeast and sunflower seeds. I also added some almonds but for a nut free version of the Radish Leaf Pesto you can stick with only sunflowers. For a classic vegan pesto recipe visit my recipe for Eggplant Pizza.
Vegan Radish Leaf PestoPrint This
What do you need for vegan Radish Leaf Pesto?
- 1 bunch Radish Leaves
- 1/2 cup Sunflower Seeds
- 1 tbsp Almonds
- 1 Lemon – Juice of the Lemon
- 3 tbsp Nutrional yeast
- 1 ounce Olive Oil
- Sea Salt – For seasoning
- Black Pepper – For seasoning
How to make vegan Radish Leaf Pesto?
- Add all ingredients to your mixer and mix until you have a nice pesto consistency.
- Maybe you need to add some more olive oil. Season with some salt and pepper, fill in a closable container.
The Radish Leaf Pesto should be kept in the fridge and is good for 3-4 days. Best put some olive oil on top.