Radish Leaf Radish Top Pesto Recipes
RADISH GREENS PESTO SAUCE RECIPE
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
Steps:
- Wash radish tops: First, wash radish greens by cutting them from the stem and then soaking in a bowl of water. Remove from water and either dry by laying out flat or using a salad spinner.
- Blend ingredients: Add washed and dried radish tops, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
- Add cheese and spices to taste: Next, add cheese, salt, and pepper and pulse a few more times until combined. Taste the pesto and add more if needed to desired taste.
- How to serve: Use pesto as a sauce with your favorite pasta, mixed into your favorite vegetable soup, or even as a dip with fresh vegetable crudités.
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
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.
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
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