Pesto of reed and radish leaves



by the Executive Chef Kostas Magoulas


Type: Vegan,  Preparation time: 10 minutes, Cooking time: 0 minutes,  Waiting time: 0,  Total Time: 10 minutes



Ingredients for 1 jar 500 gr:


• 500g reed and radish leaves, washed

• 200ml extra virgin olive oil

• 80g almonds, raw, whole

• 20g of nutritional yeast

• 5 cloves of garlic

• 10ml fresh lemon juice

• 1 tbsp. Salt Odyssey fleur de sel

• 1 small pinch of pepper



You won’t be able to believe that such a humble material produces an incredibly delicious pesto. It is initially bitter and spicy and in seconds it leaves an unexplained sweetness. If left in a  jar for 10 days in a dark place there is a possibility of becoming fermented where besides the umami taste it will fill with probiotics useful for your body. Just check if the smell and taste are good, before consuming.

Chop the leaves, blend them in a blender and strain them by pressing to remove the liquids. They will lose about 200g of weight.

Then, mix all the ingredients together and place the pesto in a sterile jar. 

It can be stored in the fridge for 1 month and in the freezer for over 1 year.

So if you find yourself with fresh radishes with leaves, you know what to do!

I recommend it with cooked whole grain pasta, sandwiches, even pizza.

And the most basic, it costs almost nothing compared to the basil pesto and has an absolutely fantastic taste!


Good appetite!

Next: Μοσχαρίσια Ταλιάτα με Ανθό Αλατιού Salt Odyssey (βίντεο) All recipes

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