Radish Top Pesto

radish top pesto - tastes SO good and can be supplemented with basil and herbs for a fantastic green sauce

If you’re throwing out your radish tops or other random greens, like a little spinach or kale, stop! Mix them up into a Pesto like or Green Sauce to dress salads, pasta, spread into a sandwich and more.

Pesto with Radish tops, basil & parsley
This Pesto was made with radish tops, a little basil and some parsley.

There’s a bonus, here. Less waste and a much milder taste than a full on traditional pesto. Just as an aside, if you’re in to serious green smoothies, you’ll find another use for potential produce waste.

When you’re making a pesto like this, you can use pine nuts which are great, because they blend up creamy and taste marvelous, but they’re a little pricey. Experiment with any nut you like, or use no nuts at all.

Radish tops are tasty, and nutritious, but frankly a little homely, so I don’t generally add them to salads. The leaves offer a lot of the same benefits as other cruciferous veggies.

This Pesto was made with radish tops, a little basil and some parsley.

Radish Top Pesto

  • Servings: abt 2 cups
  • Difficulty: easy
  • Print

  • 2 cups total of radish tops or a mixture of radish and basil or parley or other edible green
  • 1/2 cup pine nuts (pignolia) or another nut of your choice
  • 1 dash salt and pepper
  • 1/2 cup plus of extra virgin olive oil
  • 1/2 cup Parmesan or other hard cheese grated

Add greens, nuts, salt and pepper to food processor. While pulsing, drizzle in olive oil.  Scrape down sides.  Add cheese and about 2 to 3 more times.  If too thick, add a little more olive oil.

Will keep in fridge for a couple days and freezes very well.

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I’ll be posting this recipe on Fiesta Friday #189; Fiesta Friday is an ongoing “link” party where bloggers join together and share their best recipes and party ideas of the week.

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