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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 8 servings

Calories: 166 kcal per serving

Ingredients

3 cups - radish tops
½ cup - fresh parsley
1 clove - garlic
¼ cup - pine nuts
1 - lemon
½ cup - olive oil
½ tsp - salt
pinch - black pepper

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