Best Radish Leaf Radish Top Pesto Recipes

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RADISH GREENS PESTO SAUCE RECIPE



Radish Greens Pesto Sauce Recipe image

Radish Greens Pesto, a simple food waste recovery recipe using radish leaves in place of basil in pesto sauce. Easy, tasty, and so versatile!

Provided by Kristina Todini, RDN

Categories     Sauces, Dressings + Dips

Time 20m

Number Of Ingredients 8

2 cups radish tops (chopped (from about 1 bunch))
⅓ cup pine nuts (or sunflower seeds if nut-free)
2 whole garlic cloves
½ cup extra virgin olive oil
½ cup parmesan cheese (vegan if dairy-free)
⅛ teaspoon salt
⅛ teaspoon fresh cracked pepper
Optional: squeeze of fresh lemon juice

Steps:

  • Wash radish tops: First, wash radish greens by cutting them from the stem and then soaking in a bowl of water. Remove from water and either dry by laying out flat or using a salad spinner.
  • Blend ingredients: Add washed and dried radish tops, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
  • Add cheese and spices to taste: Next, add cheese, salt, and pepper and pulse a few more times until combined. Taste the pesto and add more if needed to desired taste.
  • How to serve: Use pesto as a sauce with your favorite pasta, mixed into your favorite vegetable soup, or even as a dip with fresh vegetable crudités.

Nutrition Facts : ServingSize 1 serving, Calories 199 kcal, Carbohydrate 2 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 137 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g

RADISH LEAF / RADISH TOP PESTO



Radish Leaf / Radish Top Pesto image

Had farmer's market radishes and wondered if something could be made from their good-looking (edible but bitter) leaves. This was the result. Its NOT going to be mistaken for basil pesto, but its still delicious in its own way and can be used for the same applications. By using the radish leaves you're turning one veggie into two--very budget friendly! I made this with the good leaves from two bunches, maybe 2 or so unpacked cups of leaves. Just separate the radish leaves from the radishes, keeping the leaves that are bright and crisp and discarding any that are discolored or wilted. You'll probably have the best to choose from with your own homegrown radishes or from the farmer's market (probably not going to be as fresh at the grocery store). Wash them well and pat dry, then you're ready to pulverize...Note: I found the pesto to be okay when I first made it, but really a bit bitter. The tsp of sugar really goes a long way! It will still be slightly bitter, but in an enjoyable, kind of peppery/tart way more like arugula. Give it a try and don't be afraid to adjust sugar/salt/pepper to find the balance you prefer.

Provided by Just Garlic

Categories     Spreads

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

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