Filter
Reset
Sort ByRelevance
Alyssa
Rucola pesto with radish and tomato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the grated radish or radish with the arugula, finely chopped garlic, old cheese and the pureed dried tomatoes with oil.
-
Pour in a small stream about 75 ml of olive oil and / or the oil of the tomatoes until a thick paste is formed.
-
Store the pesto in the refrigerator for a maximum of 1 week in a closed container.
Blogs that might be interesting
-
25 minSide dishleeks (not too thick), orange, raw ham, fresh thyme leaves, butter,braised leeks in raw ham
-
20 minSide dishnew potatoes in the shell, fresh basil, garlic, capers, mustard, olive oil, oil to grease,new potatoes with salsa verde
-
15 minSide dishpaneer, oil, onion, garlic, fresh ginger root, mild Indian curry paste, Spinach, whipped cream,spinach with Indian cheese
-
25 minSide dishboiled water, couscous, turmeric, ground cumin, paprika, Red onion, Red pepper, capers, fresh fresh mint, Cherry tomatoes, fresh flat parsley, lemon, traditional olive oil,herb couscous with tomatoes
Nutrition
330Calories
Sodium0% DV0g
Fat48% DV31g
Protein16% DV8g
Carbs1% DV4g
Fiber0% DV0g
Loved it