Refreshing Vitamin Kick
Radish Green Pesto
(7 votes)
(7 votes)
Radish Green Pesto - Use everything, waste nothing: Delicious pesto from juicy leaves. Photo: Iris Lange-Fricke
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
Calories:
295
calories
Calories
Healthy, because
Even smarter
Nutritional values
Radish leaves contain the concentrated plant power of blood-purifying chlorophyll, antibacterial mustard oils and magnesium, which is important for nerve function.
Don't throw away your carrot, fennel, celery and kohlrabi leaves; they're excellent substitutes for herbs and can be used to season a variety of dishes.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 7.8 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 82 mg | (2 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6.4 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 2.1 mg | |||
| Cholesterol | 5.4 mg |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls fresh Radish leaf (from 1-2 bunches organic radishes)
- 1 garlic clove
- 2 Tbsps Pine nuts
- 1 oz Parmesan (1 piece)
- 7 Tbsps olive oil
- salt
- peppers
- 1 tsp lemon juice
Preparation steps
1.
Wash radish leaves and shake dry. Peel and chop the garlic.
2.
Roast pine nuts in a hot pan without fat for 3 minutes at medium heat. Finely grate the parmesan.
3.
Finely puree the radish leaves, garlic, pine nuts and the oil with a hand blender. Mix in the parmesan. Season to taste with salt, pepper and lemon juice.
