About the Recipe
Don’t waste those vibrant radish tops! These nutrient-rich greens can be transformed into a delicious pesto that elevates your cooking. Say goodbye to traditional basil pesto and hello to its peppery cousin that invigorates your palate. This Radish Greens Pesto recipe utilizes every part of your produce, surprising your taste buds with a zesty, bright, and slightly spicy pesto.
This innovative recipe proves that the best things in life are often overlooked. By incorporating radish greens, you enhance the flavor and nutritional value of your dishes. Radish tops are packed with vitamins A, C, and K, essential minerals, and antioxidants. It’s a quick, easy, and budget-friendly way to add flavor to any dish.
Customize this pesto to suit your taste. Experiment with different nuts for texture and flavor. Add lemon juice for brightness and cheese for richness. The versatility of this recipe ensures each batch is a delightful surprise. Gather those radish tops and whip up a vibrant, herbaceous pesto that will impress your friends and family.
Ingredients
½ cup pine nuts, optional
2 garlic cloves
¼ teaspoon sea salt
Freshly ground black pepper
2 tablespoons lemon juice
1 cup radish greens
1 cup basil
⅓ cup extra-virgin olive oil, more if desired
¼ cup Parmesan cheese, optional
Preparation
Start by adding the pine nuts, garlic, salt, and pepper to a food processor. Pulse several times until the mixture is a well-chopped, coarse meal.
Add the lemon juice and pulse once more to briefly combine.
Incorporate fresh greens: Next, add the fresh radish greens and basil. Pulse until the greens are thoroughly incorporated and the mixture is vibrant green.
With the food processor still running, gradually and steadily drizzle the olive oil into the mixture. This emulsifies the pesto, giving it a smooth, creamy texture.
If using, add the Parmesan cheese last and give it one final, brief pulse to combine without over-processing.
To achieve a looser, smoother consistency, simply blend in a little more olive oil as needed.
Notes
