Ever since I came across a delicious day recipe for radish pesto using the leaves, I've been raring to go. Eager to use some hazelnuts from my deep freezer and hazelnut oil which has been languishing in my pantry, I combined them. The pesto has a bright green colour, a slightly peppery flavour with a gentle edge of bitterness. Tips : 1) once my hazelnuts have cooled, I grind them in my spice grinder and add that to the mix to be blended. 2) I always minimise the salt I use in the making of my pesto till the end (and after I've added the cheese). This prevents me from oversalting. 3) Add 1/3 of the grapeseed oil and increase if you want it thinner —Kitchen Butterfly
Well washed green leaves from a bunch of radishes (mine weighed in at 40g)
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!