This garden fresh radish pesto was the brain child of my trip to our local farmer’s market this weekend. I picked up some amazingly fresh radishes with beautiful tops that I just couldn’t throw in the compost bin. We go through a lot of radishes since beginning our Trim Healthy Mama Journey.
This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes. You can see my Full Disclosure here
The Inspiration For Radish Pesto
We love pesto especially when it is freshly made. When I saw the super fresh tops on these beautiful radish bunches I just had to find a way to use them in our meals.
This radish pesto has a mild taste and is a great way to reduce food waste, you can make this pesto and then use the radishes in your cooking adventures which for me is a win win situation.
How To Use Radish Pesto on Trim Healthy Mama
The first thing I did was saute some radishes to go with my breakfast and then topped them with this beautiful pesto.
I have also added 2-3 Tablespoons to mashed Caulifower or turnips for a bit different taste profile.
Use it to top Chicken your Chicken or Fish with fresh garden flavors.
Do you have a favorite way to use pesto?
Ways to Store Garden Fresh Radish Pesto
You can freeze this garden fresh radish pesto for about a month without it getting funky on you. Store it in the fridge with a layer of Extra Virgin Olive Oil and it will keep for a couple of weeks.
Make sure you are following me on Facebook, Twitter, Flipboard, Google+ and Instagram to keep up with all the new and exciting things I will be posting in 2018.
Here’s a Pin so you can save the recipe for later.
Garden Fresh Pesto Recipe
Servings: 8 Yield: 1 cup
Preparation Time: 5 minutes Start to finish: 5 minutes
Ingredients:
3 Cups Radish Greens, stems removed
1 Ounce Pine Nuts
1 Ounce Parmesan Cheese, grated
1 Clove Garlic, quartered
1 Tablespoon Lemon Juice
2 Tablespoons Extra Virgin Olive Oil
Directions:
1. Place radish greens, pine nuts, parmesan cheese and garlic into a food processor and pulse until chopped fine.
2. Slowly drizzle olive oil into food processor while pulsing until everything emulsifies into a thick paste.
3. Use as you would any traditional pesto.
Print The Radish Pesto Recipe For Later
- Serves: 8
- Serving size: 2 TBS
- Calories: 68
- Fat: 6g
- Carbohydrates: 2g
- Sodium: 74mg
- Fiber: 1g
- Protein: 2g
- Cholesterol: 3mg
- 3 cups radish greens (stems removed)
- 1 ounce pine nuts
- 1 ounce parmesan cheese (grated)
- 1 clove garlic (quartered)
- 1Tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- Wash and stem radish tops and discard any discolored leaves. Place in salad spinner and spin until dry.
- Place radish greens, pine nuts, parmesan cheese garlic and lemon juice into a food processor and pulse until chopped fine.
- Slowly drizzle olive oil into food processor while pulsing until everything emulsifies into a thick paste.
- Use as you would any traditional pesto.
If you do not have enough radsh greens to equal 3 cups, you can use spinach in combination with those you do have.
Leave a Reply