Radish pesto with asparagus

June 14th, 2020 | main dishes

If you get a bunch of radishes with crisp fresh leaves from your greengrocer or you can even harvest radishes in your own garden, you shouldn’t throw away the green. Try this delicious pesto. It is easy to make and tastes great, for example with asparagus.

I tried the radish pesto for the first time this year. We were thrilled: the fresh green, the aroma – just great! Of course, it does not only taste great with asparagus, but just as well with pasta, as a spread or with steamed may turnips.

My recipe is for four servings of pesto with asparagus plus two small glasses of pesto that you can use for another dish. Unfortunately, the pesto only lasts a few days in the fridge, but it is far too delicious to be left there for a long time anyway.

Radish pesto with asparagus

(makes 4 servings plus 2 small storage jars)

50 g pine nuts

roast in a pan without fat until golden-brown, put a tablespoon aside for the garnish

1 bunch of radishes with fresh crisp leaves

wash the radish leaves, spin dry or pat dry, put the radishes aside

60 parmesan cheese, grated

1 clove of garlic

80 - 100 ml of olive oil

½ ts salt

use a hand blender to process all ingredients together with the pine nuts and the radish leaves into a creamy paste

6 radishes

dice very finely

2 kg asparagus

peel and cook in boiling water with a little salt, sugar and butter for about 8 - 10 minutes, not too soft

arrange the asparagus with the radish pesto on plates, serve garnished with the diced radishes and pine nuts

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Show-Cooking auf der Frankfurter Buchmesse

November 28th, 2017 | collaboration

Show-Cooking – and I did not shed any tears

„In the show kitchen of Frankfurt book fair it smelled like garlic and vanilla at the same time. It was mouthwatering for the people sitting in front of the cooking area.“ These are the opening words of an article of the December issue of health food magazine „Schrot & Korn“ about my performance in the Gourmet Gallery at Frankfurt book fair. The issue will be published on November 28th, it is available gratis in all German organic markets. And I did not shed any tears at all.