Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Radishes
Bake
Pesto
How it's done
Radishes
Cut thin slices into the radishes (approx. 300 g) but do not cut all the way through, place on a baking tray lined with baking paper. Brush the radishes with oil, season with salt.
Bake
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, arrange the radishes on a platter, sprinkle with fleur de sel.
Pesto
Place 200 g of the reserved radish greens in a blender with the lemon zest and all the other ingredients up to and including the oil, puree. Add the cheese, mix, season the pesto, spread 3 tbsp of the pesto on top of the radishes.
| Shelf life: | Transfer the remainder of the pesto to a jam jar (approx. 300 ml). Cover the pesto with oil, seal the jar. Keep in the fridge for approx. 2 weeks. |
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