Radish Greens Pesto
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Loading...Radish Greens Pesto is a great tribute to spring and a dish that will amaze you for its simplicity and tasty. You know that "Pesto" is a great protagonist of Italian Coking and consists in obtaining a creamy sauce by "pounding" aromatic herbs with other simple ingredients. In the past it was pounded in the pestle, today we all use the blender, leaning a little in terms of taste, but saving a lot of time and, above all, a lot of effort. This recipe is particularly interesting because it uses radish leaves that usually end up in the trash but which, in reality, are really delicious and deserve to be the protagonists of this slightly spicy, very fresh and really appetizing sauce.
Ingredients
- Tagliatelle 400gr
- Radish 150gr (with fresh greens)
- Almonds 20gr
- Basil about 5 leaves
- Parmesan Cheese 40gr (freshly grated)
- Double Cream 50gr
- Extra Virgin Olive Oil
- Salt
Instructions
Cut the greens from the radishes, remove the yellow or damaged leaves and wash the others. Dry them very well by dabbing with kitchen paper. Break up and put the greens in the blender glass
Add double cream, almonds, grated Parmesan, basil and blend briefly. Add the oil slowly (as you would for the mayonnaise) and continue to blend until you get a creamy sauce. Taste and season with salt
Cook the pasta in abundant salted water and in the meantime cut the radishes into very thin slices
Pour the Pesto (saving some of it to decorate) into a pan and heat it up, add the pasta, a little cooking water and sauté it for a few seconds to season it. Remove from the heat, add more Parmesan and mix
Serve the pasta decorating the dish with the slices of radish and drops of pesto
Notes
Radish Greens Pesto is a great example of a “recycling” dish and I love it because, I must confess that “Pesto” is one of my favorite recipes. There are many variations, of which the most famous is undoubtedly the basil one, which you can find at http://www.italiancookingtips.com/trofie-with-pesto. You can try the “Red Pesto” with cherry tomatoes as well, as I tell you in http://www.italiancookingtips.com/pesto-rosso-with-dried-tomatoes. In general, "Pesto" is made with small-leaf herbs (basil, parsley, rocket) to which the crunchiness of dried fruit (pine nuts or almonds) and the sweetness of cheese (Parmesan and pecorino) are added. made into a sauce from olive oil, which must be sweet and of excellent quality
ItalianCookingTips
For a good pesto, the quantity of solid and liquid ingredients is essential, so it is always better to blend the first ones, then add the oil and, if necessary, a few drops of warm water
ItalianCookingTips
The “Pesto” is so simple that, honestly, I don’t understand why to buy it ready-made at supermarket. I prepare large quantities of it and freeze it in single portions (in small plastic cups or in the ice tray)
ItalianCookingTips
If you want to try to make “Pesto” in the traditional way, using a pestle, remember to add, while pounding, a few grains of coarse salt that will help you macerate the leaves faster
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