Radish Leaf Pesto

Transform those leftover radish leaves into a scrumptious Radish Leaf Pesto! This vibrant and flavorful sauce is easy to make and perfect for pastas, sandwiches, and dips. Elevate your meals with this unique twist on traditional pesto.

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Servings: 1 cup

Course: Side Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

8 cups grams Radish Leaves Loosely packed, preferably organic and well-washed.
2-3 cloves Garlic Peeled and sliced.
1/4 cup ml Extra-Virgin Olive Oil Plus 1-2 tablespoons, or more if necessary.
1/2 cup grams Grated Parmesan Cheese
1/3 cup grams Whole Almonds or Pine Nuts Unroasted and coarsely chopped.
3/4 teaspoon Salt

Equipment

Food Processor
Grater
Chef's Knife
Peeler
Baking Sheet

Method

Start by coarsely chopping the radish leaves and placing them in the bowl of a food processor. Add in the garlic slices along with the olive oil. Sprinkle in the Parmesan cheese and the chosen nuts. Finally, don’t forget to include the salt!
Pulse the ingredients in the food processor. Stop occasionally to scrape down the sides. Continue pulsing until the mixture comes together into a cohesive paste.
If the paste appears too thick, drizzle in 1 or 2 more tablespoons of olive oil. Adjust the seasoning to taste and enjoy!

Notes

Tip 1: Store leftovers in an airtight container in the fridge for up to one week.
Tip 2: You can freeze Radish Leaf Pesto by placing it in a freezer-safe container.
Tip 3: This pesto works wonderfully with grilled vegetables or as a dip for fresh bread.
Tip 4: Toss it with warm pasta for a delicious meal.
Tip 5: Add a pinch of red pepper flakes for a spicy kick!