Radish Leaf / Radish Top Pesto
photo by averybird
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 2 -3 cups radish tops, roughly chopped (leaves)
- 2 -3 garlic cloves, quartered
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon white sugar
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons pine nuts
- salt
- pepper
directions
- Drop the first four ingredients (leaves, garlic, olive oil, lemon juice) to the bowl of your food processor and pulse to form a thick paste. Add more olive oil if necessary to bring to your desired consistency.
- Add the sugar, cheese, nuts, salt and pepper and pulse to combine. Adjust the salt and pepper to taste. If the pesto is still a bit bitter, add 1/2 tsp of sugar and pulse.
- Chill to combine flavors and use in your favorite pesto application.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This recipe is for the frugal at heart, myself included! I was tickled to find this as there are so few recipes for the radish tops. Having recently discovered Braised Radishes (delicious!) I had 3 bunches of leaves to use up, from which I collected 5 cups. So I made a double batch, using walnuts in place of pine nuts. This doesn't taste like basil pesto but it's actually quite good in its own right. You are right, the little bit of sugar really helps to remove the bitterness from it. Also adding extra Parmesan cheese helps with that too. I stirred mine into noodles but also plan to use it on pizza. It would be great as a 2nd sauce. Thank you, Tlharin!
-
Fun recipe! It's a different flavor than I'm used to for pesto, but I liked it a lot and I am also a big fan of using healthy greens instead of wasting them. I used 6 cups chopped radish leaves, 6 garlic cloves and doubled the rest of the recipe. I forgot to throw the nuts in, but it was still good. Enjoyed this as a dip with some pita chips. Thanks! I'll use this recipe again the next time I have a bunch of radish leaves.
see 3 more reviews
RECIPE SUBMITTED BY
<p>I'm an academic who enjoys spending time at libraries and archives, but also looks forward to relaxing and experimenting in the kitchen. I love vegetables, keep mostly vegetarian, and believe fervently in the delicious powers of garlic.</p>