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Elevate your kitchen sustainability with our Radish Green Pesto, a flavorful rescue for those spicy greens that often find their way to the compost. Transforming radish tops into a zesty pesto, this recipe not only reduces waste but also adds a burst of unique, peppery goodness to your meals.

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Yields1 Serving
Prep Time5 minsTotal Time5 mins

Ingredients

Equipment
 Food Processor
Pesto
 1.50 cups Oak Spring Farm radish greens, washed (younger, tender leaves = milder pesto; older, larger leaves = spicier pesto)
 2 cloves Oak Spring Farm garlic
 ¼ cup raw nuts or seeds, pignoli nuts are traditional, but sunflower seeds, walnuts and macadamia nuts are all good alternatives
 ¼ cup extra virgin olive oil
 ¼ cup parmesan and/or romano cheese, I like to do half and half
 ½ lemon, juiced
 salt and fresh ground black pepper, to taste

Directions

1

Radish greens have a beautiful spiciness that makes them perfect for a pesto. Smaller, younger leaves will be mellower, while larger, older leaves will pack more spicy punch.

2

Order matters when making pesto. First place the radish greens and garlic into the food processor and pulse for 30 seconds.

3

Add the nuts/seeds and pulse for about 30 seconds, until they are broken down and mixed well with the greens. Scrape down the sides of the food processor.

4

Add the lemon juice. While running the food processor on high, slowly drizzle in the olive oil. The slow addition will cause the oil to form an emulsion with the other ingredients.

5

If your pesto will be added to something relatively cold (like pasta salad or bruschetta), you can add the cheese to the food processor and pulse until the ingredients are combined. Otherwise, finely grate the cheese to add it to the dish at the end so you don't end up with a melty mess.

6

Add salt to taste and serve over pasta (orecchiette is my current obsession) or crusty bread. Alternatively use it in a marinade or mixed with breadcrumbs to make a crust for roasted chicken or fish.

DifficultyBeginner

Ingredients

Equipment
 Food Processor
Pesto
 1.50 cups Oak Spring Farm radish greens, washed (younger, tender leaves = milder pesto; older, larger leaves = spicier pesto)
 2 cloves Oak Spring Farm garlic
 ¼ cup raw nuts or seeds, pignoli nuts are traditional, but sunflower seeds, walnuts and macadamia nuts are all good alternatives
 ¼ cup extra virgin olive oil
 ¼ cup parmesan and/or romano cheese, I like to do half and half
 ½ lemon, juiced
 salt and fresh ground black pepper, to taste

Directions

1

Radish greens have a beautiful spiciness that makes them perfect for a pesto. Smaller, younger leaves will be mellower, while larger, older leaves will pack more spicy punch.

2

Order matters when making pesto. First place the radish greens and garlic into the food processor and pulse for 30 seconds.

3

Add the nuts/seeds and pulse for about 30 seconds, until they are broken down and mixed well with the greens. Scrape down the sides of the food processor.

4

Add the lemon juice. While running the food processor on high, slowly drizzle in the olive oil. The slow addition will cause the oil to form an emulsion with the other ingredients.

5

If your pesto will be added to something relatively cold (like pasta salad or bruschetta), you can add the cheese to the food processor and pulse until the ingredients are combined. Otherwise, finely grate the cheese to add it to the dish at the end so you don't end up with a melty mess.

6

Add salt to taste and serve over pasta (orecchiette is my current obsession) or crusty bread. Alternatively use it in a marinade or mixed with breadcrumbs to make a crust for roasted chicken or fish.

Radish Green Pesto