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Alyssa
Rucola pesto with radish and tomato
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Ingredients
Directions
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Mix the grated radish or radish with the arugula, finely chopped garlic, old cheese and the pureed dried tomatoes with oil.
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Pour in a small stream about 75 ml of olive oil and / or the oil of the tomatoes until a thick paste is formed.
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Store the pesto in the refrigerator for a maximum of 1 week in a closed container.
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Nutrition
330Calories
Sodium0% DV0g
Fat48% DV31g
Protein16% DV8g
Carbs1% DV4g
Fiber0% DV0g
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