Radish Greens Pesto Sauce Recipes

Radish Greens Pesto, a simple food waste recovery recipe using radish leaves in place of basil in pesto sauce. Easy, tasty, and so versatile!

Provided by Kristina Todini, RDN

Categories     Sauces, Dressings + Dips

Time 20m

Number Of Ingredients 8

• Ingredients

Nutrition Facts : ServingSize 1 serving, Calories 199 kcal, Carbohydrate 2 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 137 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g

I strongly recommend using radish leaves that are organic or unsprayed. Radish leaves can harbor a lot of grit so you may need to wash them in several changes of water, until no grit remains, as I do. If you like garlic, use 3 cloves of garlic rather than 2. If you don't have a food processor you can also make this in a blender. You'll need to stop the blender a few times to scrape down the sides. However you make it, be careful not to over-puree it; I like it best when it's a little chunky and a blender can easily make it too smooth. This recipe makes enough to sauce 3-4 portions of pasta. You can easily double the recipe if you have a lot of radish leaves on hand and freeze leftovers. In addition to a sauce for pasta, it can be used a spread on crackers toasted for an appetizer, as part of a sandwich, spread with goat cheese, avocado, or roasted vegetables, or a dip for raw vegetables, such as carrots, fennel, celery, kohlrabi, and beets.

Provided by David

Number Of Ingredients 6

• Ingredients

It seems like such a waste to throw away or compost beautiful greens. Radish greens have a slightly peppery taste similar to arugula. They are best fresh from the farmers' market.

Provided by Vanessa C

Categories     Radish Recipes

Time 20m

Yield 2

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 171.9 calories, Carbohydrate 7.7 g, Cholesterol 24.3 mg, Fat 13.9 g, Fiber 4.3 g, Protein 6.2 g, SaturatedFat 5.6 g, Sodium 264.7 mg