Radish Greens Pesto

by Joseph Erdos
Print Email

radishpestoPesto isn't just for basil, though traditionally that's what pesto is made of. The word pesto itself means "pounded" in Italian. Famous in Genoa, the pesto of basil, pine nuts, Parmesan and olive oil is a delicious sauce on pasta. But many herbs and/or greens can take the place of basil to create a flavorful pesto. In the past I've made it with parsley, cilantro and even ramp greens. This time I've made a pesto from radish greens.

It may sound crazy but I love using up every last remnant of vegetables. It's not unlike saving vegetables scraps for stock. I mean why throw anything away when it's good for flavor? Radish leaves are not only on the radish for show, they're very much edible as a pesto or even sautéed and tossed with pasta. They offer up a unique fresh and peppery flavor that enlivens the palate.

The next time you buy a bunch of radishes, save the greens and use them—you'll be pleasantly surprised. Try the pesto spread on sandwiches, mixed into pasta, or used as a sauce on pizza in place of tomato sauce.

Radish Greens Pesto

4 cups radish greens from 1 large bunch radishes
1 garlic clove, mashed
1/4 cup toasted almonds
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice (about 1/2 lemon)
1/3 cup olive oil
fine sea salt
freshly ground black pepper

In the bowl of a food processor, pulse radish greens, garlic, almonds, Parmesan and lemon juice until a thick crumbly mixture forms. With the machine running, drizzle in olive oil. The mixture should be slightly loose but still viscous. Season with salt and pepper and mix to combine. Store in an airtight plastic container with a thin film of oil on the surface of the pesto. Refrigerate if not using immediately. Use within 1 week. Yield: 1-1/2 cups. 

 

Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.

Comments   

#1 Noodles 2014-05-14 09:49
this is about the most brilliant thing I've ever heard of. I've always wanted to do something with radish greens. seriously. I mean it. I love radishes and I know the greens are nutritious. I'm going to try this right away.

You have no rights to post comments

 

restaurant news

A Visit to the Merrion Hotel
London - British Isles
by James Moore

merrion20facade.jpgWith St. Patrick's Day around the corner, I'm reminded of a spontaneous weekend trip to Ireland last December, where I discovered the warm comfort of authentic Irish cooking.
 
I'm always watching...

Read more...
Prune, My Kinda Retro
New York
by Fredrica Duke

freddeny.jpgThe East Village is, was and always will be my hood in the big apple. Sure, I now stay on the Upper West Side and much to the dismay of my husband, I gravitate downtown. He will often say...

Read more...
Claire's Corner Copia
New England
by Melanie Chartoff

claires.jpgI hail from New Haven, although I've frankly never in my life hailed, even for a taxi cab. It's simply not my style. I visit the Elm City (although I'm not sure why it's nicknamed thus as all the...

Read more...
Breakfast at the Barlo Kitchen
Los Angeles
by Lisa Dinsmore

barlologo.jpgBreakfast is my favorite meal of the day. Especially a hot one. Sometimes cereal or a muffin is all I have time for, but those are mere sustenance. They don't make getting out of bed worthwhile. I...

Read more...