Radish Top Pesto Recipes

RADISH GREENS PESTO SAUCE RECIPE

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.

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.

RADISH TOP PESTO

Steps:

• Combine the radish leaves, garlic, cheese, nuts and salt in the bowl of a food processor and pulse until finely minced. Drizzle in the olive oil with the blade running until the pesto comes together to the thickness desired (I like mine like a thick ketchup). Store in the refrigerator for a few days or freeze in ice cube trays.

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.