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Radish Top Pesto
The leafy green tops of fresh radishes are often discarded, but they make a perfect ingredient for this simple pesto. Paired with a big of parsley, pine nuts, lemon and olive oil, this version is made vegan.
Radish Top Pesto
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Pesto & PotatoesIngredients
Instructions
- Step 1
Wash radish tops and tear up into the bowl of a food processor. Tear up fresh parsley into the bowl. Add lid and pulse 10 to 12 times to start to break down the greens.
- Step 2
Use a spatula to scrape down the sides of the bowl. Add garlic clove, pine nuts, zest from 1 lemon and juice from ½ the lemon into the bowl. Season with salt and pepper.
- Step 3
Replace lid and run on low, until ingredients are broken up and well combined, about 1 minute.
- Step 4
With food processor running on low, drizzle olive oil into the top until desired texture is reached. You’ll need between ¼ cup and ½ cup olive oil. Stop to scrape down sides, as needed.
- Step 5
You want the pesto to still hold some shape when you scoop it with a spoon, ensuring it’s not too liquefied or too much like a thick paste.
- Step 6
If you happen to add too much oil, pulse in another small handful of parsley to reach desired texture.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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