Radish Leaf Radish Top Pesto Recipes

RADISH TOP PESTO

Steps:

• Fill a large bowl with cold water and swish the radish leaves in it to dislodge any dirt stuck between the leaves. Empty the bowl, repeat the process, and dry the clean leaves between paper towels.
• Combine the radish leaves, sunflower seeds, lemon juice, garlic, and parmesan in a food processor or high-powered blender. Drizzle in the olive oil while you pulse/blend the pesto until smooth, about 30-60 seconds. Add more olive oil if needed.
• Store in an airtight container in the fridge or freezer. Add to pasta, pizza, eggs, and more, or use as a dip for veggies.

RADISH GREENS PESTO

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.

RADISH TOP PESTO RECIPE

Steps:

• Add all ingredients to a blender and blend on high until smooth (divide up ingredients and blend in batches if they won't all fit in your blender at once).
• Transfer to a Mason jar and serve fresh or store in the fridge for up to two weeks, or in the freezer for up to 3 or 4 months.

RADISH LEAF / RADISH TOP PESTO

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.

SHEET PAN COD WITH HONEY-LEMON RADISHES AND RADISH TOP PESTO

Steps:

• Place a rack 5 to 6 inches from the top of the oven and preheat to broil.
• Separate the greens from the radishes. Trim the radishes, then quarter if large and halve if small. Put the radishes in a large bowl. Wash the greens very well in at least 2 changes of water and set aside.
• Heat the butter and 5 minced garlic cloves in a small saucepan over medium heat and cook until the butter melts and the garlic is fragrant, 1 to 2 minutes.
• Whisk 1 tablespoon of the garlic butter, the honey, 2 teaspoons lemon zest, 1 1/2 teaspoons kosher salt and a few cracks of pepper in a small bowl. Drizzle the mixture over the radishes and toss to coat. Place the radishes on the left side of a rimmed baking sheet.
• Slice 1 lemon into 8 thin rounds. Place 2 lemon rounds next to each other on the right side of the baking sheet, then place 1 cod fillet on top. Repeat with the remaining 6 lemon rounds and 3 cod fillets.
• Drizzle 2 tablespoons of the garlic butter between the cod fillets. Sprinkle with the seasoned salt, paprika and a few cracks of pepper. Broil until the radishes are fork tender and the cod is opaque, flakes easily with a fork and registers 130 to 140 degrees F on an instant-read thermometer, about 10 minutes.
• Meanwhile, put the pine nuts, 3 tablespoons Parmesan, the remaining 1 garlic clove, 3/4 teaspoon salt and few cracks of pepper in a food processor and pulse until a smooth paste forms, about 10 seconds. Add the reserved radish greens, basil leaves and the juice of 1 lemon. Pulse until chopped, about 10 seconds. Slowly stream in the oil and process about 30 seconds. Scrape down the sides with a rubber spatula and process until smooth, about 30 seconds.
• Arrange the bread slices on another baking sheet. Spoon the remaining garlic butter over the bread, then sprinkle with the remaining 3 tablespoons Parmesan, 1/2 teaspoon salt and a few cracks of pepper. Broil the garlic toast until golden brown around the edges, 1 to 2 minutes.
• Spoon 2 tablespoons of the pesto in the center of each plate. Top with a quarter of the radishes and 1 piece of cod with lemon slices. Serve with the garlic bread and remaining pesto for dipping.