Radish Leaf Pesto Recipe
This radish leaf pesto recipe is a perfect way to use up the radish tops that might otherwise be thrown out. Peppery radish leaves are combined with almonds, for a unique pesto that can be used over pasta, drizzled over roasted veggies, or spread on sandwiches.
Radish tops can be spicy and pungent. I use almonds, which have a sweeter flavor than other nuts, to balance out the strong flavor of the radish leaves. Macadamia nuts or sunflower seeds also work well. Fresh basil leaves can also be added, and will impart a sweet flavor to the radish leaf pesto.
Radish Top Pesto
Makes 1 cup.
- 1 1/2 cups radish leaves (from 1 bunch radish, including softer stems)
- ½ cup almonds
- 2 cloves garlic
- 1/4 cup Parmesan cheese
- ½ teaspoon fine sea salt
- black pepper, freshly ground, 3-4 grinds
- 1/2 cup extra virgin olive oil
- Pulse together radish leaves, almonds, garlic, salt, and black pepper in a food processor until finely chopped. I like to leave some texture in the mixture, rather than processing fully to a paste.
- Empty mixture into a container for storage or serving. Drizzle olive oil over the top of the mixture. To serve, combine olive oil into radish leaf mixture, or leave as is, without stirring, to be used as a dip.