Radish Top (or Any Other Vegetable) Pesto
Recipe by Jen Kim
Making pesto with vegetable tops (e.g., radishes, turnips, beets, carrots, you get the idea…) is a simple, creative, and flavorful way to minimize your food waste. Use your fabulous eco-friendly pesto as a dip for crudites, a sauce for al dente pasta, or to top your Local Roots farm fresh eggs.
Ingredients
Radish tops (or any other vegetable tops) chopped into 2-inch pieces - about 4 cups
3-4 oz parmesan cheese
1 tablespoon honey
3 garlic cloves
½ cup of roasted walnuts (or any nut that you prefer).
Juice of half a lemon
1 teaspoon of lemon zest
Around ½ a cup of olive oil plus extra to pour on top
Salt and pepper to taste
Instructions
- In a food processor, pulse the garlic, parmesan cheese, and roasted walnuts until coarsely chopped.
- Add the radish tops a couple of handfuls at a time and pulse until coarsely chopped.
- Add honey, lemon juice, and zest and pulse a few more time to incorporate.
- Pour in the oil slowly while the food processor is running until you reach your desired consistency. You may need to add more or less depending on what you prefer. Add salt and pepper to taste.
- Store the pesto in a jar and add a layer of oil on the top to prevent oxidation. The pesto should keep about a week in the fridge.
Rather have a taste first?
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