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.
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
- 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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