Radish Greens Pesto
Pungent, peppery radish greens make perfect pesto and pack a nutritional punch! Use with chicken, fish, pasta, vegetables, potatoes or any other way you would use traditional basil pesto.
Servings: 4
Ingredients
- 4 cups (packed) radish tops (4 good handfuls) washed and dried
- 4 cloves garlic finely chopped
- 1/2 large lemon juiced (approximately 2 tablespoons)
- 1/2 cup sliced or slivered almonds, coarsely chopped macadamia nuts, pistachios or pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup extra-virgin olive oil plus more as needed
- Salt and freshly ground black pepper to taste
Instructions
- Combine first 6 ingredients in a food processor or blender. (If you can't get all the greens into your processor, work in batches.)
- Process until smooth, scraping down the sides as needed.
- Add additional olive oil to achieve a thick sauce consistency. Season to taste with salt and black pepper.
Notes
Makes approximately 2 cups.
SUBSTITUTIONS:
- Use sunflower seeds or pepitas (pumpkin seeds) for a nut-free alternative.
- Use brewer's yeast instead of Parmesan cheese.
- Radish greens wilt quickly when separated from the root, so keep them refrigerated.
- May also use a little water to achieve a sauce consistency rather than add more oil.
- Freeze in small containers as desired for up to six months.
Nutrition
Serving: 1 | Calories: 390kcal | Carbohydrates: 19g | Protein: 8g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Cholesterol: 11mg | Sodium: 383mg | Fiber: 4g | Sugar: 10g