Radish Top Pesto

Ingredients

Radish tops

2 cups, washed and dried

Fresh basil leaves

1 cup, packed

Garlic

2 cloves, peeled

Pine nuts

1/4 cup, toasted

Parmesan cheese

1/2 cup, grated

Lemon juice

2 tablespoons, freshly squeezed

Extra virgin olive oil

1/2 cup, plus more as needed

Salt

1/2 teaspoon, to taste

Black pepper

1/4 teaspoon, to taste

Instructions

1. Begin by washing and drying the radish tops thoroughly to remove any dirt or grit.
2. In a food processor, combine the radish tops, fresh basil leaves, garlic, toasted pine nuts, grated Parmesan cheese, lemon juice, salt, and black pepper.
3. Pulse the ingredients together until they are well combined and finely chopped.
4. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. For a creamier texture, add more olive oil as needed.
5. Taste the pesto and adjust the seasoning with additional salt and pepper, if desired.
6. Transfer the radish top pesto to a clean jar or airtight container. It can be refrigerated for up to a week.
7. Enjoy the pesto as a vibrant spread on crusty bread, a refreshing dip for seasonal vegetables, or a flavorful sauce for pasta dishes.