Radish and Pistachio Pesto

Name: Radish and Pistachio Pesto
Total time: 600 s
Ingredients: 3 1/2 oz radishes (about 100 grams); 1 oz shelled pistachios (about 30 grams); 1 tablespoon extra virgin olive oil; 1 tablespoon cold water, plus more as needed; 1 couple of parsley leaves; Salt, to taste

Elodia @kitchens_drops_elo

Reggio Calabria

A fresh, alternative pesto that’s great not only for pasta, but also on bruschetta, hard-boiled eggs, or as a salad dressing.
This amount is enough for two servings of pasta.

Elodia @kitchens_drops_elo

Reggio Calabria

A fresh, alternative pesto that’s great not only for pasta, but also on bruschetta, hard-boiled eggs, or as a salad dressing.
This amount is enough for two servings of pasta.

Saved

Ingredients

10 minutes

3 1/2 ozradishes (about 100 grams)
1 ozshelled pistachios (about 30 grams)
1 tablespoonextra virgin olive oil
1 tablespooncold water, plus more as needed
1couple of parsley leaves
Salt, to taste

Saved

Steps

10 minutes

1

Wash and dry the radishes, trim the ends, and place them in a tall, narrow container along with the shelled pistachios, previously washed parsley, cold water, and olive oil.
2

Use an immersion blender to blend the mixture in short bursts so the blades don’t heat up, until you reach your desired consistency.
3

If needed, add a few teaspoons of water, a little at a time, to avoid making the pesto too runny. Season with salt and use your pesto however you like!