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Save Those Radish Tops and Make Delicious Radish Greens Pesto

Published

6 years ago

on

radish-pesto

When I first heard about this recipe, I wasn’t too keen on the idea. However, I decided to give it a try. Let me tell you, this recipe tastes just like store-bought pesto!

Radish greens are completely edible and their texture is perfect for a pesto sauce. I like to make a batch and freeze it for whenever I am making pasta, or chicken, or potatoes, or you can even put it in a salad as a salad dressing!

Let’s get into the recipe!

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Radish Greens Pesto

Ingredients

  • Radish tops chopped into 2-inch pieces
  • 3-4 oz Parmesan cheese
  • 1 tbsp honey
  • 3 garlic cloves
  • 1/2 cup roasted walnuts (or any nut you prefer)
  • juice of half a lemon
  • 1 tsp lemon zest
  • 1/2 cup olive oil (plus extra to put on top)
  • salt and pepper

Instructions

  • Use a food processor to blend the garlic, Parmesan cheese and roasted walnuts until they are finely chopped.
  • Add the radish greens couple of handfuls at a time, and blend until chopped.
  • Add in the honey, lemon juice, and zest and pulse again.
  • Pour the olive oil slowly into the blender until you reach your desired consistency.
  • Add salt and pepper to taste.
  • Store in a jar and add some oil on top to prevent oxidation. The pesto can stay up to one week fresh in the fridge.

If you are a fan of radish greens, don’t hesitate to try this amazing recipe. My family loves it most with gluten-free pasta and some Parmesan cheese on top. Yum!

Let us know your thoughts in the comments below.

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