Name: Radish Top Pesto
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Other
Ingredients: 3 cups radish tops; 0.5 cup fresh parsley; 1 clove garlic; 0.25 cup pine nuts; 1 lemon; 0.5 cup olive oil; 0.5 tsp salt; pinch black pepper

From the Cook

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Radish Top Pesto

Pesto & Potatoes Verified

Ingredients

Warning0 allergens identified

Instructions

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.

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.

Replace lid and run on low, until ingredients are broken up and well combined, about 1 minute.

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.

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.

If you happen to add too much oil, pulse in another small handful of parsley to reach desired texture.

Smart Nutrition

My Calorie Intake

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Tips & Tricks (5)

Radish Top Rescue 🍃
Always wash radish tops thoroughly and check for any wilted or yellow leaves before using to ensure maximum freshness and flavor in your pesto.
Pine Nut Pro Tip 🥜
Lightly toast pine nuts in a dry skillet for 2-3 minutes before adding to the pesto to enhance their nutty flavor and bring out a deeper, more complex taste profile.
Texture Magic 🌪️
Pulse the ingredients in your food processor to control the consistency - stop when you reach a slightly coarse, rustic texture that allows individual ingredients to shine.
Acid Balance 🍋
Add lemon juice gradually and taste as you go to prevent overpowering the delicate flavor of the radish tops, ensuring a bright but balanced pesto.
Storage Savvy 🧊
Store your pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation and maintain vibrant green color for up to 5 days in the refrigerator.