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!
- 🍽main course
- 🍴side dish
- 🌏international
- 🍚gluten free
- 🌱vegan
- 🥒vegetarian
- 🥦vegetable
- 👪Family Meal
- 🏃♂️Fitness
- 🥒Let’s go Veggy!
- 🌷Spring
Ingredients 2 Portions
For the pesto
- 40 gPine nuts
- 15 gParmesan
- 2 Bunch of fresh radish leaves
- 150 mlOlive oil
- 1 pieceOnion
- 1 pieceGarlic clove
- 2 tbsp.Veggy Classic Seasoning Mix
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
For the wedges
- 3 Large radishes, bunch
- 1 pinchSea Salt, Coarse
- 1 pinchPepper White, Whole
- Olive oil
Preparation
- 1
Toast the pine nuts in a pan and allow to cool.
- 2
Grate the Parmesan, then slice the leaves from the radishes and wash them thoroughly.
- 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
To make the wedges: Cut the radishes into wedge-like shapes.
- 5
Line a baking tray with baking parchment and preheat the oven to 200°C (392°F).
- 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
Roast in the oven for 45 minutes until golden and crispy.
- 8
Serve the wedges with the pesto.