What makes me passionate about cooking the most is the ability to be creative. You can transform the humblest ingredients you would never think of into some most memorable taste pairings. As I aim to avoid ham and other processed meats, I fully understand how challenging it can be to serve a quick and nutritious breakfast. Therefore, I love experimenting with the variety of dips that you can spread on a piece of bread. The peppery radish leaves are used here to make a pesto, which then meets the creamy ricotta and gets its sharpness from the spicy jalapeños and their brine.
Ricotta and radish leaves’ pesto dip
Course: BreakfastCuisine: Italian, SwissDifficulty: Easy4
servings10
minutes10
minutesLove your greens and avoid food waste – try out my interpretation of the traditional pesto recipe using the spicy briny jalapeños paired together with creamy ricotta.
Ingredients
2 bunches of radish leaves
3 large kale leaves, stems removed
5 tbsp extra virgin olive oil
15g parmesan
30g walnuts
2 garlic cloves
250g ricotta
6-7 picked jalapeños
4 tsp jalapeños’ brine from the jar
pinch of salt and pepper, to taste
Directions
- Put all the ingredients in the food processor and mix until the paste becomes smooth.
- Adjust the seasoning to your liking.
Notes
- You can substitute kale with other greens – spinach or Swiss chard would work perfectly as well.
- You can adjust the spiciness by changing the amount of jalapeños and their brine into the paste.
- If you do not have any walnuts, you can use hazelnuts or almonds instead.
