Details
20 min
vegan
(BerlinKitchen)
Method
Combine all ingredients in a food processor or blender and mix till smooth. Add extra olive oil if needed for a more creamy consistency. Season to taste with salt and pepper. Serve with pasta, cheese or bread.
Ingredients
- 100 g leaves of radish and carrot
- 2 garlic cloves, chopped
- 1 lemon, juice squeezed
- 100 g Rapunzel almonds, Europe
- 35 g Rapunzel pine nuts, Turkey Project
or Rapunzel cashew nuts, Hand in Hand - 80 ml Rapunzel olive oil mild, extra virgin
- 1 TL Rapunzel OXYGUARD® linseed oil, extra virgin
- ¼ EL Rapunzel sea salt, iodized
- Pepper to taste
