There are many different versions of pesto. Mine is from my Farmor’s recipe and adds in the green from radishes. She used to use half basil and half radish greens. For my taste I found the radish greens which add a peppery aspect to it to be a little overpowering. So I switched it up to make it 75 percent basil instead. You still get the pepper but not too much. The original method is with a pestle and mortar. I found this method quite time consuming and with the exception of crushing the garlic, not that much better. Also when using a food processor do not put the cheese in while mixing. Wait until the end as in the video and fold it in by hand. Otherwise the cheese will heat up, melt and give it a weird texture. Any questions or comments, please ask. Hope you enjoy and I will be posting some great recipes you can use this with in the future…
Ingredients Pesto (Danish version)
Ingredients
- 120 ml (half cup)Extra virgin olive oil
- 360ml (1 1/2 cup)basil (packed)
- 90 ml (1/2 cup) radish greens (packed)
- 6 garlic cloves
- 60 gr. (1/3 cup) toasted pine nuts
- 60 gr. (2 oz.) shredded reggiano parmesan cheese
- salt and pepper to taste.
Directions for Pesto (Danish version)
Directions
- Place basil, radish greens, crushed garlic, salt and pepper and pine nuts in food processor.
- Add three quarters of olive oil.
- Grind for 3 minutes or you have the consistency you desire.
- Fold shredded cheese in until well blended.
- You are ready to serve!
- When you store it in a container pour a little oil oil over the the top to create a thin film cover. This will keep it from oxidizing and turning brown.
I hope you enjoy this dish and if you have any questions please leave a comment below. If you are interested in seeing the process, watch the video above.
