Radish Leaf Pesto

Radish Leaf Pesto

Posted 2013-11-20 by Maddy Butlerfollow
It can feel like such a waste to throw away the large, lush leaves of a radish. As it turns out, they are entirely edible and work well in a large number of dishes. They have a strong taste and are packed with health benefits. They are rich in calcium, iron and vitamins A and C.



The radish greens have quite a bitter taste (somewhat similar to rocket) and thus the pesto itself is slightly bitter. Add more parmesan, cashews and/or oil to this recipe in order to reduce the bitterness.

The pesto makes a delicious substitute for normal basil pesto. We enjoyed it on crackers with cheese, in salads and also on radish and tomato slices as a tasty entree.



Be careful when handling the leaves as the stems can be quite prickly. I hurt myself a few times before I realised I should just softly touch the stems rather than grab them with force.



This recipe is adapted from Clotilde's recipe at Chocolate and Zucchini.

Preparation Time: 10 minutes
Makes: 1-2 cups

Ingredients
2 very large handfuls radish leaves
1/4 cup parmesan, grated
1/4 cup cashews
1 garlic clove
1 tsp lemon zest
1 tbsp lemon juice
3 - 4 tbsp olive oil
1 tbsp water (can substitute with more oil)
Salt and pepper

Method
  • Pull the radish leaves from their stems and rinse under water, while being careful not to hurt your hands (see intro). Pat dry.



  • Grate the cheese and chop the garlic.
  • Place the leaves in a food processor along with all the other ingredients.



  • Process until smooth. Add more olive oil if you wish to have a runnier consistency.
  • Store in a container in the fridge for up to 5 days.



  • Enjoy!



  • Categories
    #pesto
    #cashews
    #parmesan
    #dips
    #sauce
    #radish_leaf
    #radish
    #easy

    %recipeyum
    224281 - 2023-07-17 08:07:59

    Tags

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    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
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