Radish Top Pesto
I love the “root to shoot” aspect of this recipe: using every bit of the vegetable and not having to throw anything out! Radish tops can be spicy, and possibly bitter, depending on the batch you have. You can use more basil in this recipe to balance the flavors if you like.
Put those radish tops to good use! They have a delicious mustard-y kick to them, and combining them with basil creates a finished dish with a little sweetness flavor. I used sunflower seeds because it’s what I had on hand, but feel free to use almonds or pine nuts or cashews.
Use on pasta, as a dip, as a sandwich or flatbread spread, or whatever you can dream up!
- 3 cups radish leaves, (from 2 bunches radishes)
- 1 cup basil leaves
- ½ cup sunflower seeds
- 1 teaspoon lemon zest
- 2 garlic cloves
- 3 Tablespoons olive oil + 1 Tablespoon to drizzle
- ½ teaspoon salt
- 3-4 grinds freshly ground black pepper
Pulse together all ingredients except 1 tablespoon olive oil in a food processor. Process until smooth or leave as more of a coarse puree if desired. Transfer to serving or storage container and drizzle with 1 tablespoon olive oil.