With the change of my attitude to food I also started to become more interested how to avoid as much food waste as possible in my cooking. When i found out that there is a cookbook which is dedicated to the holistic utilization of vegetables, i had to go and buy it. The authors Ken/Haag/Müller of the book Leaf to Root asked themselves why part of the plants such as the skin of the melon or radish leaves should end up in the bin? The philosophy of Leaf to Root is to use up as much from one vegetable as possible and therefore avoiding food waste. Another reason to utilize carrot leaves, cucumber peel and other vegetable scraps, which are also called “Second Cuts“, is that they are tasty as well says Kerns. „We should be conscious with our foods but at the same time keep enjoying them“. Leaf to root is not a consequence of a shortage of foods, its a reaction to the abundance of foods. Peels and leaves are not waste any longer but a culinary resource, says Hanni Rützler, research scientist of food trends and nutritionist. Jump to recipe
Here is my first recipe I cooked from the book Leaf to Root and I will definitely introduce you to a lot more. It was so easy to prepare with just a handful of ingredients which makes it also perfect midweek meal. The pesto is actually the creamiest pesto I have tasted in a long time.
Spaghetti with radish leaves and goats cheese pesto
Prep
Cook
Total
Yield 4
Ingredients
- 500 g spaghetti ( I used spelt spaghetti)
- 100 g radish leaves
- 15 g hard goats cheese, grated
- 30 g soft goats cheese
- 50 ml olive oil
- 2 tbsp pine nuts
- salt, pepper
Instructions
- roast the pine nuts in a non sticking frying pan
- mix the radish leaves, goats cheese and olive oil in a high speed blender, season with salt and pepper
- boil the spaghetti until al dente
- mix the pesto with the spaghetti
Courses Lunch, Dinner
Cuisine Italian
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