Pesto made of radish and carrot greens

Details

20 min

vegan

Seraphine
(BerlinKitchen)

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

Details

20 min

vegan

Seraphine
(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

Details

20 min

vegan

Seraphine
(BerlinKitchen)

Rapunzel Products

OXYGUARD® Linseed oil virgin

Olive oil mild extra virgin

European almonds

Pine kernels

Cashew kernels crushed HAND IN HAND

Sea salt with iodine