Go Back
Print

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.