Saturday, June 3, 2017

Radish Top Pesto

Source:, August 2010


2 -3 cups radish tops, roughly chopped (leaves)
2 -3 garlic cloves, quartered
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon white sugar
3 tablespoons parmesan cheese, grated
2 tablespoons pine nuts
Salt and pepper


1.  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.

2.  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.

3.  Chill to combine flavors and use in your favorite pesto application.

No comments:

Post a Comment

Purchase a 2019 CSA Share

Join Our Mailing List


Facebook Fan

Our Newsletters

Looking for recipes?