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
-
15 minSide dishsprouts, olive oil, peeled walnuts, black olives without pit, lemon juice, salt, (freshly ground) pepper,Brussels sprouts with walnut and olives
-
60 minSide dishRed pepper, garlic, extra virgin olive oil, balsamic vinegar, dried oregano, ricotta,roasted peppers with ricotta
-
25 minSide dishroot, butter, djinten (ground cumin), lemon juice, fresh coriander,stewed carrots with cumin
-
30 minSide dishnew potatoes in the shell, fresh rosemary, mustard, natural vinegar white, extra virgin olive oil, cornichons, smoked almonds,winter kriel salad with almonds and rosemary
Nutrition
330Calories
Sodium0% DV0g
Fat48% DV31g
Protein16% DV8g
Carbs1% DV4g
Fiber0% DV0g
Loved it