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
- 🍚gluten free
- 👪Family Meal
- 🥒Let’s go Veggy!
Ingredients 2 Portions
Toast the pine nuts in a pan and allow to cool.
Grate the Parmesan, then slice the leaves from the radishes and wash them thoroughly.
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.
To make the wedges: Cut the radishes into wedge-like shapes.
Line a baking tray with baking parchment and preheat the oven to 200°C (392°F).
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.
Roast in the oven for 45 minutes until golden and crispy.
Serve the wedges with the pesto.