Radish Leaf Radish Top Pesto Food
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 PESTO
Delightfully pungent radish greens paired with mint and basil make the perfect pesto and pack a nutritional punch. Serve with chicken, fish, vegetables, potatoes or any other way you would enjoy traditional pesto.
Provided by Dani Spies
Categories gluten free sauce + seasoning + condiments whole 30
Time 15m
Number Of Ingredients 10
Steps:
- Place walnuts, garlic, and salt in a small food processor and pulse until broken down.
- Add in radish greens, basil, mint and lemon juice. Process until broken down, pausing to wipe down the sides as needed.
- Add in lemon juice and extra virgin olive oil and process until smooth. You can add a couple of tablespoons of water (or additional olive oil) if you would like to thin it out.
- Add in pepper and Parmesan cheese. Give it one last whirl, serve and enjoy!
Nutrition Facts : ServingSize 2 tbsp, Calories 124 kcal, Carbohydrate 3 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 94 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g
RADISH TOP PESTO RECIPE
Number Of Ingredients 7
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
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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