Radish Tops & Dill PestoCourse: Breakfast & Smoothies
1 large bunch of spinach leaves
1 small bunch of dill
1 small bunch of radish tops
2-3 garlic cloves
100ml extra virgin olive oil
100g cashew nuts
½ squeezed lemon juice
- Wash the spinach, the dill and the radish tops and dry them.
- Place all of the ingredients in a kitchen processor and blend. You may need to start with the half of the leaves first slowly adding the rest while it’s blending.
- Keep the pesto in an air-tight container in a fridge for up to 5 days. It can also be frozen.
- Radish tops wilt quite quickly, so the best to make a pesto out of them on the first day. Use a smaller proportion of the radish tops compared to the spinach or any other herb you are using, as they taste strong and “grassy”.