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.
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.
Radish Top Pesto
- 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.
Beautiful color on the pesto Mollie! I’m thinking I have some spinach about to get past it’s prime in the fridge– think I’ll use your recipe to use it up this weekend! thanks! Hope the move is going well–be careful with all the heavy lifting!! xox
What a fab idea!
Thanks Virginia! 🙂
Lovely pesto Mollie and a great idea to use greens that would / could otherwise go to waste 😊
As I was making this, I was trying to remember who it was that posted a marvelous Spinach pesto, then when you stopped by, Laura, I remembered it was you! 🙂 There’s no limit when you use tradition to guide you towards creativity instead of boxing you into a set list of ingredients. 🙂
Thanks Mollie!
Great ingredients and a great recipe!
thanks chef!!
Good idea. I’ve tried spinach with basil, and a bunch of other different herbs, but never radish tops. Think I’m going to have to give this one to try because it looks really good.
It really is, the problem is just how many radish tops you might have!
Radish tops sounds delicious, but sadly not enough radish and certainly no tops here :). So, back to parsley etc. – also good. Thanks.
YeahI had to add to the radish. They’re skimpy. But no radishes…that’s so sad!
Nice!!! I’ve used parsley and coriander stalks to make pesto too 🙂
Beautiful! Imho I think the stems are just so full of flavor. I save them in the freezer and throw them into my soup or chickpeas when I cook them. too!
I agree, and so often wasted!
Great idea!
Thanks! I’ve been using more greens and herbs in so many ways lately: pestos and gremolatas, chermoulas and chimichurris and dressings….marinades…
Just think how many dishes from the world over are available through blogging and sharing! 🙂
Brilliant use!
Thanks! It’s really tasty! 🙂
That’s a marvelous idea! Hugs on the wing!
Thanks Teagan! I’ll be home soon and not at the folks, so I plan on devoting a lot more time to your blog and your wonderful stories! Hugs back!
Oh, you are so kind. Thistledown and\or Jazz Age Wednesdays are here. No worries. Hugs!
Very delicious recipe
Thanks so much!!