Ingredients

The following ingredients have 4 Servings
  • Well washed green leaves from a bunch of radishes (mine weighed in at 40g)
  • 20g skinned hazelnuts (filberts), gently toasted & ground
  • 30g freshly grated pecorino/parmesan cheese
  • 1 small clove of garlic, to taste
  • Skin of 1 kumquat (or some citrus either a tablespoon of juice or 1 teaspoon of zest)
  • 1/3 - 1/4 cup grapeseed oil
  • 1 - 2 tablespoons hazelnut oil
  • Sea salt, chilli pepper to taste

Instruction

  • Place the radish leaves, ground hazelnuts, grated cheese, garlic, citrus skin/zest/juice and 1/3 cup of the grapeseed oil to start with in a blender or food processor.
  • Blitz till smooth, scooping sides in/down in between pulses. Add more oil if required, though mixture liquifies easily.
  • Remove from blender/processor and stir in the hazelnut oil.
  • Season with salt and chilli pepper to taste and refrigerate for use in salads, soups, sarnies