Radish Wedges with Radish Leaf Pesto

50—60 Min

Fancy trying something new? Then this recipe is a great choice! Radishes are used instead of potatoes, and you use the radish leaves instead of basil to make the pesto. Season with Kotányi Veggy Classic to create a dish that everyone will love!

Ingredients 2 Portions

Preparation

  1. 1

    Toast the pine nuts in a pan and allow to cool.

  2. 2

    Grate the Parmesan, then slice the leaves from the radishes and wash them thoroughly.

  3. 3

    Blend half of the leaves with the Parmesan, olive oil, garlic cloves and 2 tbsp. of Kotányi Veggy Classic mix. Taste and season with a little Kotányi Salt and Pepper.

  4. 4

    To make the wedges: Cut the radishes into wedge-like shapes.

  5. 5

    Line a baking tray with baking parchment and preheat the oven to 200°C (392°F).

  6. 6

    Brush the baking parchment with some olive oil. Then arrange the radish wedges on top and drizzle with olive oil. Season with some Kotányi Salt and Pepper for a more intense flavor.

  7. 7

    Roast in the oven for 45 minutes until golden and crispy.

  8. 8

    Serve the wedges with the pesto.