Radish Leaf Pesto Recipes
RADISH LEAF PESTO
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
Steps:
- Coarsely chop the radish leaves and put them in the bowl of a food processor along with the garlic, 1/4 cup of olive oil, Parmesan, almonds or pinenuts, and salt.
- Pulse the ingredients in the food processor, stopping to scrape down the sides, if necessary, until the ingredients come together in a cohesive paste. If needed, add 1 or 2 tablespoons or more olive oil, unless it's a smooth, moist paste.
RADISH GREENS PESTO
Pungent, peppery radish greens make perfect pesto and pack a nutritional punch! Use with chicken, fish, pasta, vegetables, potatoes or any other way you would use traditional basil pesto.
Provided by By: Carol | From A Chef's Kitchen
Categories Sauces Dressings and Marinades
Time 30m
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in a food processor or blender. (If you can't get all the greens into your processor, work in batches.)
- Process until smooth, scraping down the sides as needed.
- Add additional olive oil to achieve a thick sauce consistency. Season to taste with salt and black pepper.
Nutrition Facts : ServingSize 1, Calories 390 kcal, Carbohydrate 19 g, Protein 8 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 11 mg, Sodium 383 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 26 g
RADISH LEAF / RADISH TOP PESTO
Had farmer's market radishes and wondered if something could be made from their good-looking (edible but bitter) leaves. This was the result. Its NOT going to be mistaken for basil pesto, but its still delicious in its own way and can be used for the same applications. By using the radish leaves you're turning one veggie into two--very budget friendly! I made this with the good leaves from two bunches, maybe 2 or so unpacked cups of leaves. Just separate the radish leaves from the radishes, keeping the leaves that are bright and crisp and discarding any that are discolored or wilted. You'll probably have the best to choose from with your own homegrown radishes or from the farmer's market (probably not going to be as fresh at the grocery store). Wash them well and pat dry, then you're ready to pulverize...Note: I found the pesto to be okay when I first made it, but really a bit bitter. The tsp of sugar really goes a long way! It will still be slightly bitter, but in an enjoyable, kind of peppery/tart way more like arugula. Give it a try and don't be afraid to adjust sugar/salt/pepper to find the balance you prefer.
Provided by Just Garlic
Categories Spreads
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Drop the first four ingredients (leaves, garlic, olive oil, lemon juice) to the bowl of your food processor and pulse to form a thick paste. Add more olive oil if necessary to bring to your desired consistency.
- Add the sugar, cheese, nuts, salt and pepper and pulse to combine. Adjust the salt and pepper to taste. If the pesto is still a bit bitter, add 1/2 tsp of sugar and pulse.
- Chill to combine flavors and use in your favorite pesto application.
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