Teresa's Recipes
Radish Top Pesto
Discover the vibrant flavors of this Radish Top Pesto, where the often-overlooked tops of fresh radishes take center stage. With their peppery kick, combined with fragrant basil and rich Parmesan, this pesto offers a delightful twist on the classic Italian sauce. Perfect as a spread on crusty bread, a dip for fresh vegetables, or a zesty sauce for your favorite pasta, this recipe not only elevates your dishes but also minimizes food waste. Historically, home cooks have embraced the use of vegetable tops and greens, showcasing their resourcefulness and creativity in the kitchen.
Ingredients
- 2 cups, washed and dried Radish tops
- 1 cup, packed Fresh basil leaves
- 2 cloves, peeled Garlic
- 1/4 cup, toasted Pine nuts
- 1/2 cup, grated Parmesan cheese
- 2 tablespoons, freshly squeezed Lemon juice
- 1/2 cup, plus more as needed Extra virgin olive oil
- 1/2 teaspoon, to taste Salt
- 1/4 teaspoon, to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Condiment
- Prep Time: 15 minutes
- Calories: 180
- Fat: 16g
- Carbs: 6g
- Protein: 5g
- Sodium: 200mg
- Sugar: 1g
Instructions
- Begin by washing and drying the radish tops thoroughly to remove any dirt or grit.
- In a food processor, combine the radish tops, fresh basil leaves, garlic, toasted pine nuts, grated Parmesan cheese, lemon juice, salt, and black pepper.
- Pulse the ingredients together until they are well combined and finely chopped.
- 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.
- Taste the pesto and adjust the seasoning with additional salt and pepper, if desired.
- Transfer the radish top pesto to a clean jar or airtight container. It can be refrigerated for up to a week.
- Enjoy the pesto as a vibrant spread on crusty bread, a refreshing dip for seasonal vegetables, or a flavorful sauce for pasta dishes.
Tips
- For a nut-free version, you can substitute the pine nuts with sunflower seeds or omit them entirely.
- Feel free to experiment by adding other herbs such as parsley or cilantro for a different flavor profile.
- This pesto can be frozen in ice cube trays for easy portioning throughout the year.