Dips

Pesto made of radish and carrot greens

Name: Pesto made of radish and carrot greens
Prep time: 20 min
Total time: 20 min
Yield: Makes about 2 cups
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; 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

Seraphine Wilhelm

20 Min.

Makes about 2 cups

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

100 g leaves of radish and carrot
2 garlic cloves, chopped
1 lemon, juice squeezed
100 g European almonds
35 g Pine kernels oder Cashew kernels crushed HIH
80 ml Olive oil mild extra virgin
1 TL OXYGUARD® Linseed oil virgin
1 EL Sea salt with iodine
Pepper to taste

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

OXYGUARD® Linseed oil virgin

Olive oil mild extra virgin

European almonds

Pine kernels

Cashew kernels crushed HIH