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

1/3

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.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Blanch and Dry Radish Tops 🌿
Briefly blanch radish tops for 30 seconds, then shock in ice water and pat completely dry to remove bitterness while preserving vibrant color and preventing a watery pesto.
Toast Pine Nuts First 🔥
Lightly toast pine nuts in a dry pan for 2-3 minutes before adding to the food processor to intensify their nutty flavor and improve texture in the finished pesto.
Pulse, Don't Puree 🎚️
Use short pulses in your food processor rather than continuous blending to maintain texture and prevent the pesto from becoming a dense paste that oxidizes quickly.
Add Lemon Juice Last ⏰
Mix in fresh lemon juice at the very end rather than at the beginning to preserve the bright acidity and prevent the greens from darkening through prolonged acid exposure.
Reserve High-Quality Finishing Oil 🫒
Stir in your best extra virgin olive oil after processing is complete, drizzling it in slowly to create a silky emulsion and preserve its delicate flavor from heat damage.