Radish Greens Pesto
Don't toss those tops
Ingredients
- 4 cups packed radish greens, washed and dried see Notes
- 2 medium cloves garlic
- 2 tablespoons freshly squeezed lemon juice (~ 1/2 lemon)
- 1/2 cup pistachios see Notes
- 1/2 cup freshly grated Parmesan Reggiano cheese
- 1/3 cup extra-virgin olive oil plus more as needed
- Kosher salt and freshly ground black pepper to taste
Instructions
- Combine the radish greens, garlic, lemon juice, pistachios and Parmesan Reggiano cheese in the bowl of a large food processor and pulse until well combined.
- Leaving the motor running, add the olive oil in a slow, steady stream.
- Taste and add salt and freshly ground pepper as needed and pulse to combine. If needed, add a bit more olive oil.
- Transfer to a small jar and refrigerate until ready to use.
- The pesto keeps for about 3 weeks.
Notes
- Any type of radish will work for this recipe. As far as measuring the radish greens, I like to take 4 big handfuls or enough to fill a large food processor container.
- You can substitute walnuts, slivered almonds, pine nuts or macadamia nuts for pistachios.
- The pesto freezes well so you can enjoy some summer flavors in the middle of winter. Transfer the pesto to small containers or ice cube trays and freeze. If you use ice cube trays, you can pop the pesto out of the trays and store in freezer safe bags the next day (this makes it easier for freezer storage).
